Pale straw yellow color. Armoas of juicy white peach, honeysuckle, pear, white plum, and nectarine. Refreshing stone fruit, kiwi, apricot, nectarine, and meyer lemon zest flavors and hints of lightly toasted oak.
The Quilt Chardonnay winemaking process begins when we call a pick. We test sugar levels, acidity and pH, but more importantly, we want phenolic/physiological maturity. With hard, brown seeds, copper canes, and yellowing of the canopy and a slight tan to the golden clusters. Once in the cellar, we whole cluster light press. We barrel-ferment the wine in French oak (70% new) for 15 months. Fermentation can last 45 or more days with lees stirring during the extended fermentation. Then 100% malolactic fermentation while still on lees for creaminess and complexity.