The winemaking process is essentially the same as with Mount Eden’s Estate Chardonnay. After harvest, the fruit is trucked to our winery in the Santa Cruz Mountains. It is pressed without crushing and entirely barrel-fermented in a mix of new, two and three-year-old French Burgundy barrels. Undergoing full malolactic fermentation, the wine is aged eight months in barrel until bottling.
Full, lush tropical fruit dominates this wine’s aromas and flavors. Complex and heady on the palate, it is a premier example of Central Coast Chardonnay.