For the Sonoma Coast bottling the fruit comes respectively from 61% Martinelli Charles Ranch Vineyard; and 39% Platt Vineyard, in which the soils are consistently Goldridge. After harvest, the grapes are whole-cluster pressed and undergo native fermentation. Full malolactic fermentation is promoted in barrel, with sur lies bâtonnage. The wine is then aged for 12 months in French oak barrels, 15% of which are new. The chardonnay is bottled without filtration.
Aromatically this wine is a touch spicier, with warm apple and pear scents, as well as guava and ginger. On the palate, the wine continues to show those warm spiced apple nuances, as well as a pleasant hint of salinity.
“Coming from these two special vineyard sites, our Sonoma Coast Chardonnays show great depth of flavor, length of finish, aromatic complexity, and a fine balance between richness and delicacy. These two vineyards have typically cool climates, low vigor soil, and a vine selection that generate small berries, small clusters and inherently low yields.” – David Ramey