2013 Napa Valley Chardonnay winemaking: “When making Chardonnay I strive for balance to optimize the fruit and richness of texture. To do this, I ferment our Chardonnay and age sur lees [on yeast] in Burgundian barrels for 9 months. The lees are stirred carefully during its entire time in barrel. During this aging process the wine goes through a partial malolactic conversion [tart malo acid is converted to softer lactic acid]. This process allows the acidity to soften and for the flavors to integrate with the subtle spice from the barrels. This brings out an elegant creaminess without imparting a heavy butter flavor.” Winemaker, Elaine St. Clair roots: The 2013 vintage is from the 50 year old Haynes Vineyard in Coombsville. This vineyard, which is a field blend of several Wente clones, offers an exceptional blend of delicate fruit flavors. The vineyard has been farmed meticulously by the Haynes family since the 1960’s. They were one of the first to recognize that the Coombsville Region, with its cool summer temperatures and rocky alluvial, volcanic ash soil would be ideal for growing chardonnay. aromas: baked pear, apple pie, lemon curd, cream soda, toasted almond, crème brulle, sweet butter palate: layers of fruit, elegant structure, long finish, bright acidity, silky texture statistics: 300 cases, barrel aged 8 months, Burgundian barrels, Haynes Vineyard