Vineyard: 

Located at ~2500 feet of elevation in the South Skyline region of the Santa Cruz Mountains, Ascona Vineyard is farmed with dedicated organic practices. The soils are ancient marine sedimentary deposits of loosely consolidated sandstone and siltstone. The Chardonnay block lies at the lowest point at Ascona in a deep ravine. This trough collects cool air at night, making this the coldest place in the vineyard. The Chardonnay is prone to early spring frost damage, making it challenging to farm, but expressive of the intense alpine climate.

Winemaking:

We directly press our Chardonnay and move the juice into neutral French oak barrels. Native fermentations occur in barrels where the wine remains for 6-9 months before racking to stainless steel tanks for an additional 4 months. These multiple barrel fermentations increase complexity and flavor. Please expect some solids and tartrates in the bottle. We made this wine thoughtfully to show itself best with age. Enjoy now or cellar 5-8 years for savoring at its peak. 4 barrels produced, 13.4% ABV

Tasting Notes:

Lemon zest, white flowers, dried chamomile, and a flicker of matchstick on the nose. Pink Lady apple, Meyer lemon cream, and salty sea breeze on the palate. Took its time fermenting—kind of like a good story that gets better in the telling. This one deserves a long lunch, ideally with seafood and someone interesting to talk to.