Estate Vineyard Sonoma Coast Chardonnay

Laser-focused on citrus flavors and offering brilliant, bracing acidity that makes it feel so linear and fresh. Lemon zest, lime curd and a bit of green apple freshness, then chalky minerals and white pepper as you keep sipping. An amazingly fresh wine with a low pH more likely in a German riesling. Drinkable now, but best from 2029.

(2018) Fruit goes straight to press as whole clusters and then to barrel for fermentation, which normally takes 4 to 6 weeks. The wine goes through malolactic, but there is no lees stirring. After one year the wine is decanted to steel for an additional six months. Andy says some herbal element in this wine is encouraged by close planting and a slightly shaded canopy. This wine is both a vineyard selection and barrel selection with a lower pH (higher acidity) than might be found in white Burgundy for example. Very subtle oak, just an oatmeal sheen and a touch of lime and apple skins, a little wild yeast lightly earthy character, there is a fruit skin grip and texture, notable acidity and grip, fullness and an orange zest tang, really nicely balancing grip and richness with steely freshness.