2024 Technical Specifications
Alcohol 13.0%
Residual Sugar 0.3 g/L
pH 3.39
Total Acidity 5.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Drinking Window 2028 onward
Region Anderson Valley
Soil Grey shale to decomposed sandstone with veins of quartz crystal
Elevation 762.0 meters
Harvest Dates 16 Sep 2024
Brix at Harvest 21.0°
Grape Clone Clone 72 and Clone 4
Fermentation Vessels Neutral 600 L puncheons
Pressing Method Fruit Was Crushed And Pressed; Juice Was Transferred To A Settling Tank
Natural Yeast Yes
Barrel Size 600
Bottling Date 9 Feb 2026
Unfined Yes
Unfiltered Yes
Production Details 2.05 tons were hand harvested. After fermentation and spontaneous malolactic fermentation, the wine spent 10 months in barrel and a further 6 months in steel. Vineyard yield was 1.5 tons per acre. The source describes clone 72 planted in 2011 and clone 4 planted in 2006, although its DETAILS table lists only clone 72.
Tasting Notes Gravenstein apple, muskmelon, chamomile, marigold, Midori, hazelnut, chalky texture, salinity, minerality, lifted aromatics and vibrant integrated acidity
Food Pairing Chicken biryani; ravioli with brown butter; scalloped potatoes
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 0.3 g/L
pH 3.3
Total Acidity 5.77 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Drinking Window 2026–2030
Region Anderson Valley
Soil Grey shale to decomposed sandstone with veins of quartz crystal
Elevation 762.0 meters
Harvest Dates 7 Oct 2023 and 2023-10-09
Brix at Harvest 21.5°
Grape Clone Clone 4 and Clone 72 (Wente)
Fermentation Vessels Neutral barriques and 600 L puncheons
Natural Yeast Yes
Barrel Size 600
Bottling Date 12 Feb 2024
Unfined Yes
Unfiltered Yes
Production Details 3.4 tons were hand harvested. Clones 4 and 72 were cofermented; the wine then spent 10 months in barrel and 6 additional months in steel under anaerobic conditions. Vineyard yield was 1.5 tons per acre. The blocks are described as clone 72 planted in 2011 and clone 4 planted in 2006.
Tasting Notes Lemon drops, juniper, pulverized rock, pomelo, nectarine pit, salted almond, white fruit and mineral energy
Food Pairing Clams casino; pork schnitzel; chicken pot pie
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 12.5%
Residual Sugar 0.1 g/L
pH 3.49
Total Acidity 6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay
Drinking Window 2024–2028
Region Anderson Valley
Soil Grey shale to decomposed sandstone with veins of quartz crystal
Elevation 762.0 meters
Harvest Dates 5 Oct 2022
Brix at Harvest 21.0°
Grape Clone Clone 4 and Clone 72 (Wente)
Fermentation Vessels Neutral barriques and 600 L puncheons
Natural Yeast Yes
Barrel Size 600
Bottling Date 12 Feb 2024
Unfined Yes
Unfiltered Yes
Production Details 2.3 tons were hand harvested. Clones 4 and 72 fermented separately; the wine spent 10 months in barrel and another 6 months in steel under anaerobic conditions. Vineyard yield was 1.5 tons per acre. The blocks are described as clone 72 planted in 2011 and clone 4 planted in 2006.
Tasting Notes Loquat, pomelo, geranium, lemon curd, sesame and rosemary
Food Pairing Fried clams; saffron risotto; rockfish sandwich
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.1%
Residual Sugar 0.6 g/L
pH 3.19
Total Acidity 7.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Drinking Window 2024–2030+
Region Anderson Valley
Soil Grey shale to decomposed sandstone with veins of quartz crystal
Elevation 762.0 meters
Harvest Dates 9 Sep 2021 and 2021-09-21
Brix at Harvest 21.0°
Grape Clone Clone 4 and Clone 72
Fermentation Vessels Neutral oak barriques and puncheon
Natural Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details 2.03 tons were hand harvested, with clone 72 and clone 4 fermented separately. The wine spent 10 months in barrel and 6 more months in steel under anaerobic conditions. Vineyard yield was 1.5 tons per acre. The blocks are described as clone 72 planted in 2011 and clone 4 planted in 2006. The sheet lists a bottling date of 2/14 without a year, so no canonical bottling-date claim is proposed.
Tasting Notes Spring pear, magnolia flower, petrichor, Meyer lemon, tamarind, fresh tarragon, pine needle, lemon verbena and pulverized rock
Food Pairing Scalloped potatoes; steamer clams with drawn butter; panko-fried chicken; white sea bass with miso butter steamed in cabbage leaf
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.3%
Residual Sugar 0.1 g/L
pH 3.3
Total Acidity 6.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Drinking Window 2021–2027
Region Anderson Valley
Soil Grey shale to decomposed sandstone with veins of quartz crystal
Elevation 762.0 meters
Harvest Dates 17 Sep 2019 and 2019-09-25
Brix at Harvest 21.5°
Grape Clone Clone 72 and Clone 4
Fermentation Vessels Neutral oak barriques and puncheon
Natural Yeast Yes
Bottling Date 28 Jan 2020
Unfined Yes
Unfiltered Yes
Production Details 2.34 tons were hand harvested, with clone 72 and clone 4 fermented separately. The wine spent 10 months in barrel and 6 more months in steel under anaerobic conditions. Vineyard yield was 3.5 tons per acre. The blocks are described as clone 72 planted in 2011 and clone 4 planted in 2006.
Tasting Notes Pennyroyal, Bartlett pear, lime zest, marzipan, preserved lemon, crushed rock, pine needle and lemon verbena
Food Pairing Coquilles Saint-Jacques; pan-fried ling cod; cotoletta; white sea bass with miso butter steamed in cabbage leaf
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 12.9%
Residual Sugar 0.6 g/L
pH 3.35
Total Acidity 6.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay
Drinking Window 2020–2026
Region Anderson Valley
Soil Grey shale to decomposed sandstone with veins of quartz crystal
Elevation 762.0 meters
Harvest Dates 21 Sep 2018 and 2018-10-18
Brix at Harvest 21.5°
Grape Clone Clone 72 and Clone 4
Fermentation Vessels Neutral oak barriques and puncheons
Natural Yeast Yes
Bottling Date 4 Feb 2019
Production Details 3.36 tons were hand harvested. The wine spent 11 months in barrel and 5 more months in steel under anaerobic conditions, then was cross-flow filtered before bottling. Vineyard yield was 3.5 tons per acre. The source describes a two-block blend, while its clone identifiers conflict between SITE and DETAILS.
Tasting Notes Pineapple, matchstick, white flower, lemon drops, quartz and underripe peach
Food Pairing Seared scallops with lime zest; potato chips with crema and caviar; Taleggio frittata
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2853288 | — | — | wine-searcher.com ↗ |