Our classic Chardonnay ripens on the vine with potential alcohol in the familiar and food-friendly range of Burgundy, 12.5 to 13 percent. Since 1979 our approach in the winery has captured the brilliant varietal essence of the wine, without resort to oak or to malolactic fermentation, resulting in immediate approachability and the broadest applicability in dining.




Cellar Life


An early and very fruitful April budbreak, without following frost, encouraged aggressive shoot-thinning and cluster selection, vine by vine, preparing for a normal growing season. But with some 75 days of very persistent rain, we were required to edge the vines 5 times, when a dry year like 2010 would not require this; and we more than doubled our leaf-pulling for an average season. Spared the many storms which moved across Virginia in the crucial month of August, our clusters then ripened efficiently. White varietals, all picked by late August, showed high to great quality.

Fermentation In stainless steel for 10 days at 62ºF; no malolactic fermentation
Aging On the lees in stainless steel 6-9 months
Composition Chardonnay 100%
Analysis Alcohol, 12.5%
Residual Sugars, 0.3%
Total Acidity, 0.63%

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