Vintage 2010
Wine Type White
Varietal Chardonnay
Region Carneros
Winemaker Matthew Glynn

Our 2010 Chardonnay Carneros beautifully captures the character of this notably cool growing season, which yielded delicate wines with great elegance and complexity. Sourced primarily from our estate vineyards in the Los Carneros region, its terroir flavor profile is consistent with previous vintages of this celebrated wine. The enticing aromas are scented with White Lady peach, Jonathan apple, white flower and honeycomb. On the palate, the richly textured flavors pick up baked apple, pear and white peach. Hints of hazelnut and crème brûlée from malolactic fermentation and barrel aging linger on the fruity finish.

The wine’s crisp balance pairs deliciously with rich, creamy soups and a wide selection of seafood and poultry dishes.

Pairs with: Pumpkin SoupRoasted Dry Brined Turkey,Cornbread StuffingRoasted Brussels SproutsTrio of CrostiniSpring FrittataWarm Leek and Asparagus SaladSpiced Maple Glazed HamYukon Gold and Sweet Potato GratinSpiced CashewsBronzed SwordfishGrilled Pork Chops

Vineyard Notes

This wine dramatically shows its sense of place, which are the rolling, windswept hills of the Los Carneros American Viticultural Area (AVA). We selected grapes from our Winery Lake estate vineyards, with the balance coming from our nearby, long-term growers. This region’s cool marine winds develop vibrant fruit flavors and acidity in Chardonnay grapes, while the distinct soils and clones of each vineyard contribute to this wine’s diversity of flavors. We hand harvested the grapes into small bins and then immediately pressed them as whole clusters to capture their vibrant flavors.

Winemaking Notes

We barrel fermented the juice with yeast selected from Burgundy, France, to give the wine complex vineyard expression. The wine completed 75 percent malolactic fermentation, which balanced the crisp acidity with round, creamy mouthfeel. During seven months of barrel aging, the yeast lees were stirred every two weeks to integrate flavors and to add weight to the palate. For an array of oak spices, we chose barrels from more than 20 of the finest coopers, primarily French.