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In the cellar:
Light foot treading on all the bins before loading the press. Pressed to tank, the juice is intentionally oxidized and then settled overnight. Barreled down the next day, placed in the sun to encourage native fermentation to kick off in neutral 500 L puncheon, neutral 228 L french oak barrels and stainless steel drums. Some naturally-preserved malic acid.
In the vineyard:
he Chardonnay comes from our small block near the main house at Barnwell Vineyard, a certified California sustainable vineyard in the heart of the Russian River Valley. Grower Joey Barnwell, aside from being one of Bobby’s childhood friends, is a second generation farmer whose family has lived on and farmed this land since the 1970’s. Only organic sprays used while farming. The block is planted to the Robert Young Clone of Chardonnay, known for small berries and clusters.
chemistry & production notes:
abv: 13.1%
pH: 3.24
r/s: 0.30 g/L
TA: 8.5 g/L
cases produced: 250