2009 Chardonnay

Bursting with aromas and flavors of fresh meyer lemon, key lime, asian pear and granny smith apples. Round and lush with good weight, yet refreshing acidity and minerality. Long, mouthwatering finish of citrus with a touch of toffee and cream. An ideal pairing for fish prepared with citrus butter, oysters and all shellfish.

Rhinefarm Estate Vineyard Estate grown, produced and bottled Sustainably farmed Huichica clay-loam soil with gravel deposits at 75 feet elevation Three distinct blocks of Chardonnay harvested separately Two blocks 30-plus-year-old Wente clone; one block Robert Young clone Yield 3.5 tons/acre

Night harvested by hand in three lots Each lot processed separately based on distinct profile Whole-cluster pressed Free run and press fractions vinified separately 48 hours cold-settled in stainless steel Yeast strains CY 3079 and indigenous 80% barrel fermented; 20% Tank fermented Lees stirring for up to five months post fermentation 0% malolactic fermentation Final blend assembled one month before bottling Filtered to bottle Nine months in 100% French oak, 10% new Medium tight grain, medium to medium- plus toast Primary coopers Darjaud et Jaegle and Tonnellerie O

The 2009 growing season lent itself well to producing some of our finest wines to date. Springtime was pleasantly warm and mild as flowering progressed, with only calm winds coming through the Petaluma gap. The heat of the spring and early summer was comfortably average as the vines developed a strong canopy. We progressed through summer and early fall with moderate weather that was both a winegrower and winemaker’s dream.

3,310 Cases