Rob Lloyd (who was formerly on the winemaking team at Rombauer) has produced an unabashed California Chardonnay. The grapes come from two Sangiacomo Vineyard sites, Home Ranch and Green Acres in the Carneros region. Picked at their peak of ripeness, the grapes are gently pressed, settled, and moved to barrels to be cold fermented. The room is kept at a very low temperature keeping the wine from fermenting too rapidly and thus losing its aromatics. The wine slowly undergoes primary and secondary fermentation for nime months before being racked off its primary lees and bottled.
Sourced from the Kiser, Home and Green Acres Blocks from Sangiacomo Vineyard, as well as a small amount of fruit from the Truchard Vineyard, this is a fantastic expression of big, rich California Chardonnay.
Barrel fermented and aged for 10 months in American oak. Left on the lees right until bottling. 100% malolactic.
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