100% malolactic treatment and was left on the lees for (8)eight months. This was done to maintain the acidity and to give the wine the middle mouth complexity desired.
The vineyards used are 90% Mendocino County and 9% Sonoma County.
The residual sugar is less than 0.2% (DRY).
Alcohol is 13.76%….but due to the balance of Fruit VS. Acid, you dont taste the heat
42,000 cases produced in the same fashion as the 93 vintage (our first) of which we produced 3000 cases. And we feel that the wine is every bit as good as our best vintage to date (94).
We are now drinking our 2003 vintage Chardonnay. The wines are long lived, especially at the price point.