We source our Chardonnay grapes from two distinct vineyards in Monterey. One is
located near the Gabilan mountain range where the soil composition is predominantly
loamy sand. This condition offers ideal drainage, which then concentrates the flavors
of the fruit. The other vineyard, located in the Arroyo Seco, is positioned on the valley
floor where the temperatures remain relatively cool. As a result, the fruit from this
region maintains a crisp acidity. When we blend the wine from these two regions
together, we achieve a lovely balance and greater complexity.
Once our Chardonnay is harvested, we use a whole-cluster press and split fermentation
technique where half of the fruit is fermented in French oak, and the other half is
fermented in stainless steel. Additionally, we put the wine that was fermented in
wood through malolactic fermentation in order to achieve a lightly creamy texture.
The 2006 vintage experienced a long, cool growing season, which is ideal for Chardonnay.
In fact, 2006 is considered the best white grape vintage of the last ten years
in Monterey. When you taste the quality of this wine, it becomes quite apparent.
California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.