100% Chardonnay sourced from Rued Vineyard
100% Malolactic Fermentation
100% French oak barrels (20% new oak, 80% 2nd & 3rd fill). Aged sur lie with batonnage every 3 months
Whole bunch fermentation for a softer press and to preserve acids and flavors
Hand harvested October 2018 at night
Agro Ad Amphorum
Latin Translation: From Soil to Bottle
2018 was a slow vintage to get going along the Sonoma Coast. A cool spring in the Russian River meant the vines were in bloom for longer than usual, although the fruit set was consistent and the growing season long, so it all fell into place. We sourced the Chardonnay exclusively from the organically farmed Rued vineyard because of its locations and the quality of Ulises Valdez's vine management. Lying just five miles from the coast, there's an alluring mineral character to the Rued Chardonnay which we just love.
Helen Keplinger specified two separate blocks of vines lying at two distinct altitudes and aspects within the vineyard. The fruit was night-harvested to capture all its fresh character, then fermented in barrel as whole bunches with only a soft press, bringing out as much of the acid structure as possible. Helen let malolactic fermentation occur in the barrel, and the wine was aged on its lees for three months. It was developed for a further 12 months – 20% new and 80% used oak – to soften and develop the wine's rounded, fruity core.
2018 was an exciting vintage for the Sonoma Coast, and with our 2018 Chardonnay, we wanted to capture the unique character and essence of the Russian River Valley terroir. The wine is 100% Chardonnay, sourced from two separate blocks of the impeccably managed and organically farmed Rued vineyard. Pair it with scallops in a lemon beurre blanc sauce, or a creamy asparagus and Parmesan risotto which will really help bring out the wine's yin-yang balance of coastal freshness and ripe fruit complexity.