2015 Kyndall's Reserve Chardonnay
With a dry, medium-bodied wine, this wine has lush layers of freshly sliced Gravenstein and Pink Lady apple, ripe white peach, and sweet citrus fruit. It has a crisp acidity with a pleasant finish.
The grapes for Kyndall’s Reserve are night harvested and then whole cluster pressed at the winery. The juice is settled for 24 hours and then racked primarily into French oak barrels. A small portion (20%) is fermented in concrete eggs as we find that adds vibrancy on the palate. Each individual vineyard lot is separated and fermented until blending in early summer. During the fermentation processes, the wine is aged on its lees and stirred every three weeks. We used French oak barrels with varying toast levels and age to provide a rounder, balanced taste profile. The wine was cold-stabilized and filtered prior to bottling.
To create our Russian River Valley Chardonnay, we pulled from three different vineyards with well-established pedigrees and excellent sustainable farming practices from the more than 80 that Dutton Ranch farms. Planted in 1991 with the Wente clone, the Dutton Palms Vineyard is east facing and lies within the coolest part of the Green Valley. Planted in 1980 to the Robert Young clone, the Sebastopol Vineyard surrounds our winery. The Mill Station Vineyard, in the heart of Green Valley, has forty-year old vines planted to the Heritage clone that are dry-farmed and late to harvest allowing the fruit to retain a natural high acidity and distinct citrus flavor. Each of these vineyards are certified Sonoma County Sustainably-Farmed and Fish-Friendly.