Our 2018 chardonnay is lush and luxuriant and displays soft aromatics of mango, pineapple and freshly sliced banana, accented by vanilla and brown baking spices and toasted hazelnuts. The palate is voluminous and mouth coating unfolding with primary flavors of baked pear and banana. Secondary flavors of coconut, cinnamon and nutmeg emanate from the medium toasted French oak barrels. 50% malolactic fermentation integrates citrusy coastal acidity into a soft, creamy, mineral-driven finish.
The Lester Family Vineyard includes 2 acres of Robert Young chardonnay clone. This clone is known for its distinct viscosity and richness that is readily apparent both in the glass and on the palate.
Pressed 50% whole cluster and 50% destemmed to tank and chilled to 40*F for 2 days to clarify the juice. Racked to a fermentation tank and fermented at 59* for 3 weeks with D47 yeast. Barreled down with the lees at 3* brix and slowly finished in barrel. Aged sur-lie with battonage every 2 weeks until January. Sur lie aging continued until June when the wine was racked and filtered for bottling.
Food Pairing Notes
Asiago or Havarti cheeses. Toasted almonds. Seafood, veal or pork loin.
The 2018 vintage in the Santa Cruz Mountains played out like a dream thanks to a long growing season with moderate temperatures throughout spring and summer. Early spring rains provided excellent crop loads and stellar quality was the norm in Pleasant Valley. Cool temperatures from early September through the end of harvest led to a long hang time and full phenolic ripeness, developing intense fruit flavors, balanced acidity and a deep complexity in the wines. As a result, 2018 was an exceptional vintage which gave way to powerful and balanced wines.