
Quick Facts
Varietal
94% Chardonnay, 2.5% Viognier, 2.5% Sauvignon Blanc, 1.5% mixed dry whites
Alcohol
14.5%
Vintage
2018
Region
Lodi, California
Winemaking
Most of the Chardonnay components were stainless-steel fermented, underwent a secondary malolactic fermentation and stainless-steel aged, with extra-lengthy—10 months—lees contact. The Clarksburg Chardonnay was barrel fermented, then followed the above Chardonnay regimen. Non-Chardonnay components were stainless-steel fermented, no secondary malolactic fermentation, lees aging or oak contact.
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