Our estate-grown Chardonnay fruit was picked and hand-sorted in the vineyard before spending the night in our cold room. Chilled grapes were softly pressed and the juice was gently pumped into a stainless steel tank and cold settled. Once the heavy solids were removed, the juice was racked to both French oak barrels and a stainless steel fermentor, then inoculated for primary fermentation. Following primary fermentation, the wine was inoculated for malolactic fermentation and barrels were periodically stirred to enhance depth and mouthfeel. The 2010 Sea Smoke Chardonnay was aged for a total of 16 months prior to bottling.
An elegant Chardonnay with aromas of dusty peach, star fruit, rock dust and honeysuckle—complemented by a focused mid-palate and the refreshing cool climate acidity of our estate vineyard.
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