2020 Gift Catalog
SSL Certificate

We do not allow 'Bots' or 'Crawlers' to Add to a Shopping Cart

If you desire a quantity greater than what is available from our current inventory, please email or call us, as we may be able to quickly obtain more: 323-655-5557 or
Item #: 136306
Our Price: $22.99

Like the great European wineries, we believe that the best wines express a unique time and place. So we let each of our distinct Napa Valley, Sonoma Coast, and Mendocino Ridge vineyards speak for themselves, with minimal intervention. We pick early, ferment with native yeasts, and use oak and sulfur judiciously, resulting in low-alcohol wines of grace and finesse.

The fruit for the 2018 Skin Fermented Chardonnay is sourced from Block House Vineyard, centered in the heart of Napa Valley. Hailing from the Yountville AVA, Block House Vineyard was originally planted in 1836 by George C. Yount after receiving the Rancho Caymus land grant from General Vallejo. The name Block House stems from George C. Yount's first Kentucky-style defense outpost in the frontier west of the Mississippi River. This vineyard is thought to be amongst the oldest in all of Napa Valley. The eastern portion of the Yountville AVA is comprised of multiple alluvial bands of both sedimentary soils and clays as well as riddled with volcanic outcrops. With its close proximity to the San Pablo Bay, Block House Vineyard is a relative cool growing region, often times blanketed with cold wet air until the early afternoon; this cool climate allows sufficient hang time for perfect ripeness.

The 2018 vintage was a vintage about patience. From the onset of the growing season, there were beautiful, steady growing conditions with abundant rains in the early season and endless sunshine on the emerging buds through flowering. Cool night and warm days lead to a slow and lengthened ripening, creating greater fruit complexity with beautiful bright acidity.

Our Skin Fermented Chardonnay was produced nearly identical to how we produce our Pinot Noir. The Chardonnay was loaded into a small open-top fermenter with 20% whole cluster. From there, the fruit undergoes a five-plus day cold soak and is natively fermented with daily punch downs by hand. This Chardonnay is then left on skins for over 100 days before being lightly pressed to neutral puncheon where it sat for over 12 month without topping nor SO2 additions. This wine is bottled unfined and unfiltered.

Our Napa Valley Skin Fermented Chardonnay has a complex perfume of yellow pears, almond blossom, and dried hay. Rich flavors of dried apricot and tangerine intertwine with chamomile tea, quince paste and white balsamic. This is a full bodied wine with grippy tannins and a vibrant acidity on the finish. We recommend serving this wine between 55-60 degrees. We are proud to have produced this wine without the use of sulfur additions.