We made Chardonnay from Peter Haywood’s Los Chamizal Vineyard for the first time in 1980. Thirty years later Robert and Peter still collaborate on when to pick the grapes and from which rows to optimize the ripe fruit qualities.
We amplified these flavors by multiple yeast fermentations in the finest French oak barrels, 30% new, kept cool in our cave. The wine was aged surlees for 10 months, stirred every two weeks. The result is a multidimensional, balanced, lightly oaked, food friendly Chardonnay that is ready to drink now and will age beautifully for up to five years.