Each vintage presents a unique set of challenges and obstacles. Vintage 2019 began slightly later than normal in some areas. Spring was marked by occasional rains, which brought welcome soil saturation, and cooler temperatures, which allowed fruit to mature at a steady pace. Summer helped the grapevines to ripen, and the warm days and cool nights of the fall allowed gradual sugar accumulation and longer hang times. Harvest began slightly later than normal in some areas with fruit picked at its peak, promising exceptional flavor in bottle.
TASTE ALONG WITH THE WINEMAKER
“High atop Mount Veeder we have a small portion of the Veeder Hills vineyard planted to Chardonnay. Mountain fruit is something apart from what you find on the Valley floor. From vineyard to your glass, this fruit gets special attention, and is offered in a pure, Chablis-like style that is crisp and clean, with firm elements of minerality and a bright energy on the palate. On the nose, beautiful and delicate floral aromas marry with enticing notes of honeysuckle and lemon curd. Layers of pear, nectarine and lemon zest offer a wonderful acidity that delights the palate with a refreshing finish.”
– Stephanie Pope, Winemaker
CURATED CULINARY PAIRING
A winery favorite is fennel dusted wild Pacific Halibut with roasted peaches and field greens dressed with a honey & citrus vinaigrette. A spicy, sweet greens mix featuring arugula, mizuna and mache joined with stone fruits like pears, white peaches and nectarines is superb. A Feta style goat cheese or Carmody enhances the natural gifts of this Chardonnay.
– Chad Hendrickson, Executive Chef