2024 Technical Specifications
Region Sonoma Coast
Fermentation Vessels Wooden barrels and stainless-steel barrels, followed by stainless-steel tanks
Natural Yeast Yes
Oak Types French oak
Production Details Production was 50 cases. Littorai's 2024 Chardonnay protocol usually used whole-cluster pressing, although some fruit was gently foot-trodden before pressing according to fruit condition and vintage acidity. Juice was settled overnight without fining or filtration. After 12–14 months in barrel, the wines were racked with their fine lees into stainless-steel tanks. Approximately 20% new French oak was used, principally from Jacques Damy; approximately 10% was fermented in stainless-steel barrels.
Tasting Notes Green tea, lemon oil, tangerine, wet gravel, grapefruit pith, Bosc pear, yellow Chartreuse, earth and truffle; opulent, rich and concentrated, with energetic, persistent acidity.
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2020 Technical Specifications
Region Sonoma Coast
Fermentation Vessels Barrels, including traditional 228-liter barrels and stainless-steel barrels; stainless-steel tanks for post-barrel maturation
Pressing Method Whole-Cluster Pressing
Natural Yeast Yes
Oak Types French oak
Bottling Date January 2022
Production Details Production was 27 cases. The fruit was whole-cluster pressed; juice was settled overnight without fining or filtration, and the heavy press fraction was declassified. After 12 months in barrel, the wine was racked with fine lees into stainless steel for its remaining maturation. The 2020 Chardonnays used less new oak than Littorai's usual approximately 20% French-oak level; traditional 228-liter barrels and approximately 10% stainless-steel barrels were used. The Tributary had one of the highest tartaric-acid levels Littorai had recorded, but no numeric measurement was published.
Tasting Notes Yellow rose, lemon, lime, orange peel, passion fruit and white pepper; delicate, complex aromatics, a velvety entry, lovely acidity, length and exceptional persistence.
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2017 Technical Specifications
Region Sonoma Coast
Fermentation Vessels Traditional 228-liter barrels and stainless-steel barrels, followed by stainless-steel tanks
Pressing Method Whole-Cluster Pressing
Natural Yeast Yes
Oak Types French oak
Bottling Date Late January 2019
Production Details Production was 45 cases. The Chardonnay was whole-cluster pressed and settled overnight without fining or filtration; the heavy press fraction was declassified. After 12 months in barrel, the wine was racked with fine lees into stainless-steel tanks for the remaining aging period. The protocol used approximately 20% new French oak, traditional 228-liter barrels and approximately 10% stainless-steel barrels.
Tasting Notes Ginger, chamomile flower, freshly cut hay and pastry dough; supple, elegant entry, gently building acidity and a fresh, seamless finish.
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2014 Technical Specifications
Region Sonoma Coast
Fermentation Vessels Traditional 228-liter barrels, larger 450-liter barrels and stainless-steel barrels; stainless-steel tanks for post-barrel maturation
Pressing Method Whole-Cluster Pressing
Natural Yeast Yes
Oak Types French oak
Bottling Date February 2015
Production Details Production was 50 cases. The Chardonnay was whole-cluster pressed and settled overnight without fining or filtration; the heavy press fraction was declassified. It was racked after 11 months in barrel and moved to stainless-steel tanks for the remaining aging period. The Chardonnay protocol used approximately 20–25% new French oak and included traditional 228-liter barrels, larger 450-liter barrels and approximately 10% stainless-steel barrels.
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Producer Information
Website
Address
788 Gold Ridge Rd, Sebastopol, CA 95472
Phone
+1 (707) 823-9586
Email
Owner
Heidi &
Ted Lemon
Ted Lemon
Cellarmaster
Ted Lemon