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This vintage was sourced from a number of coastally influenced vineyards ranging from Monterey County to San Luis Obispo. The common theme amongst these vineyards is cool climate, elevated sites with well drained sedimentary soils and naturally limited yields.
Predominantly whole cluster pressed to preserve fresh fruit nuances, the juice was racked to tank to cold settle for 24 hours. Then, it was racked to another tank for fermentation. The fermentation was long, cool and carefully controlled, utilizing a number of different yeast strains to add complexity to the wine. Following fermentation, the wine was immediately racked off the lees, stabilized and bottled to capture its characteristic freshness.
The majority of this Chardonnay is made from Clones 4 and 5, two nearly identical clones that provide ample aromatics of crisp apple, tropical fruit and a keen acidity that is vital in an unoaked Chardonnay. Smaller amounts of Dijon Clones 75, 76 and 96 provide accents of minerality, nuttiness and a lush mid-palate.
This vintage boasts an aromatic mix of lush tropical fruits and ripe red delicious apples, paired with hints of springtime flowers and a clean minerality. The palate belies the Stainless winemaking; rich with ripe pineapple and white peach characters and a long, full mid palate with a clean, lingering acidity
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