White Wine Lovers


Three Bottle Package: Chardonnay Sonoma County and two bottles of Sauvignon Blanc Napa Valley




Three Bottle Package: Chardonnay Sonoma County and two bottles of Sauvignon Blanc Napa Valley





Chardonnay Sonoma County
Vintage 2014

Cases Produced: 150

Alcohol: 14.5%

pH: 3.25

Acid: 6.7g/L

Aromas; crème brûlée accented with hints of pear, white peach and apricot.

Exhibiting a balance with brilliant acidity and nice length with a lively finish.


The proximity to the cool fog and breezes from the bay makes the climate in Los Carneros cooler and more moderate than the wine regions further north in Napa Valley and Sonoma Valley. The cooler climate is ideal for growing Chardonnay.


We night harvested cold whole cluster hand-picked Chardonnay grapes to ensure freshness and fruit purity. This gentle process helps the wine achieve balance as well as develop a silky smooth mouth feel and enhance the aging potential. Using cultured yeast strains the wine was fermented entirely in 60% French Oak and 40% American Oak barrels, 75% new oak in total. We also initiated a 70% secondary, malolactic fermentation, which converts tangy malic acid to creamier lactic acid. The wine was aged in barrel for 14 months on its primary yeast lees, with weekly stirring of the lees to optimize its texture, richness and complexity.

Sauvignon Blanc Napa Valley
Award 90 Points via Wine Enthusiast
Vintage 2016

Cases Produced: 100

Alcohol: 15.4%

pH: 3.35

Acid: 6.1g/L

Aromas; layers of lemon zest, apricot and other stone-fruit as well as dried herbs.

Flavors; lush and full lemon cream and Meyer lemon bar which transition to a whipped key-lime finish.


This vineyard was planted with old Mondavi clones in 1975 and is some of the oldest vines in Chiles Valley. It is quadrilateral trellising and a Northeast/Southwest row orientation to maximize the sun’s dappling rays on the fruit.


The grapes were picked at first light on September 3, 2014 to maximize the intensity of esters and freshness. When brought to the winery, the whole cluster was crushed and 85% was fermented in stainless steel while the other 15% was fermented in neutral French oak barrels. None of the wine went through malolactic fermentation. It was blended, and aged in stainless steel for five months before bottling.