The grapes for our Toasted Head Chardonnay come primarily from Dunnigan Hills of Yolo County (85%), while the balance of the fruit is carefully sourced from prime vineyards in the Central and North Coast growing regions of California. The rolling Dunnigan Hills provide a warm climate during the growing season, which
enables the steady ripening of the grapes. The thin soils in the vineyards are comprised of clay loam, providing an ideal site for the vines to thrive.
The grapes are picked in the early morning and gently de-stemmed and pressed to optimize freshness and purity. The juice is fermented entirely in oak barrels for eight months. The barrels used are 55% American, 25% Eastern Europe and 20% French. As the wine is aged sur lie (on the yeast lees) in barrel, they are hand-
stirred every two weeks to enhance its creamy texture and integrate its toasted oak flavors. The Chardonnay is then racked off of the lees and settled in the tank before
bottling. It can be aged for three years.
The nose offers ripe pineapple and peach aromas with toasted graham cracker. The
bright straw color prepares the palate for the rich tropical fruit and luscious stone
fruit with a viscous mouth feel accented by toasted coconut, vanilla and butterscotch. The creamy finish lingers with hints of buttered toast and lemon zest. This wine will pair well with creamy Italian pasta dishes, roasted chicken or fish, and fresh summer corn.
Tasting Date: December 2011
Country: United States
SubRegion: Yolo County
Retail Price on Tasting Date: $14.99