Our “Wild Ferment” Chardonnay was made by harvesting the grapes in the cool morning, then quickly pressing the juice away from the grapes.
Our vineyards enjoy warm Mediterranean-like weather, which allows for flavor development. They are also exposed to cool maritime breezes that come in the evenings, maintaining the grapes’ fresh acidity.
This wine pairs wonderfully with roasted chicken or pork loin, any seafood dish, including lobster and crab, roasted root vegetables, and creamy pasta dishes.
Appellation | Clarksburg |
---|---|
Variety | Chardonnay |
Average age of vines | 30+ |
Farming | Organic |
Soil | Clay and Sandy |
Fermentation | fermented using “wild” yeast and the wine underwent 100% secondary fermentation using “wild” bacteria. |
Aging | 11 months in 15% new French oak |
California, United States
Clarksburg
Tom McCormack
Chad Joseph
12 hectares/ 50-100 meters