The grapes are exclusively hand-harvested. During fermentation the colors, flavors, textures and aromas are naturally extracted from the skins.At approximately 14 days, the fermentation is completed, and we drain the tanks, remove the skins and then gently press to capture the remaining juice.It is then transferred into small French oak barrels (66% new French oak) and aged for 18 months.
Sonoma County’s Petaluma Gap AVA continues to set the bar higher for the entire region for its ability to produce fruit with exceptional freshness, minerality, and a remarkable depth of clean varietal character. Our Rodgers Creek single vineyard selection grows in a rocky soil substrate in a cool, windy climate with ample sunshine, making this one of the most expressive sites for growing Chardonnay.
