In 2015 our own estate vineyard produced its first harvestable crop of Pinot Noir and Chardonnay. With a vineyard of our own, we’ve been able to use the techniques and wisdom passed on to us by local legends, collaborators, and wine-growers to cultivate perfectly specific Pinot Noir and Chardonnay for our own winemaking. Pali Vineyard spans 50 acres in Gypsy Canyon of the Sta. Rita Hills appellation in Santa Barbara County. 6 acres are planted to Chardonnay, where the grapes are farmed using the highest quality, least intrusive and most sustainable farming practices. On Pali Vine- yard there is a bio-diversity of life including wild plants, grasses, and insects, helping to naturally maintain healthy soils without the use of chemical farming. We chose to plant Clone 95, originally grown in Dijon in Burgundy, France. Clone 95 is suited for a cool-weather site like Pali Vineyard, and although it crops at below average quantities, we prefer its superior quality when used to make elegant, mineral, and acid-driven Chardonnays like this one. The grapes for this estate Chardonnay were hand-harvested and hand-sorted before fermented in small lots and barrel aged in 50% new French oak and 50% neutral French oak barrels for 480 days before bottled. Malolactic fermentation is partially inhibited, resulting in a crisp style of Chardonnay. All of our vineyard designated wines express the nuanced characteristics discovered on remarkably unique and excellent vineyards.

Subtle aromas of hazelnut, white peach, lemon peel and dried apple show on the nose of this bottling. There is a toasted hazelnut touch to the palate, cut by a tangy lemon paste flavor and a strong sizzle of lime-juice acidity.

90 Points, Wine Enthusiast