Reserve Chardonnay Scopus Vineyard 2023

Our Reserve wines carry a tremendous history, backed by 17 years of dedicated production and craftsmanship. Carefully selected from small lots of exceptional barrels, this collection is limited and highly curated. These single-vineyard expressions are sourced from some of the most renowned wine-growing regions in the United States. Each wine highlights the very best of its local terroir, crafted in partnership with distinguished growers who produce outstanding expressions of each grape variety. Aged in French oak barrels, these wines develop remarkable structure, depth, and elegance. With tremendous aging capacity, they are true collectors' must-haves—built to evolve beautifully over time.

The wine opens with notes of lemon zest and vanilla beans on the nose, weaving through a complex bouquet of white flowers, fresh sage, and wet stones, with hints of toasted bread and grilled coconut.  In the mouth, the wine is clean and balanced, with a bright citrus-starfruit character and layers of fresh flowers and pastry dough.  This Chardonnay has an intense citrus-starfruit finish that starts off bright and winds down to a lasting mellow, juicy sensation.

Nestled high in the Sonoma Mountain AVA, overlooking the historic Valley of the Moon, sits Scopus Vineyard. There are 12 acres planted entirely with Chardonnay. Rocky volcanic soils mixed with clay encourage deep root development and ensure low yields of intensely concentrated, yet balanced, fruit. Favored by a northeastern exposure protecting the vines from the warm afternoon sun, our Scopus Chardonnays are usually distinguished by vivacious acidity and mineral notes. This vintage was a bit of an exception due to the warm weather and native yeast.

100% whole cluster pressed and cold-settled in a stainless steel tank, then transferred into French Oak barrels to undergo alcoholic fermentation.  This wine was 100% barrel fermented in a mix of once, twice and thrice-used French Oak at cool temperatures (58℉).  Malolactic fermentation was prevented to preserve the wine’s natural acidity.  Aged for 7 months on lees, with weekly battonage.

This wine is begging for seafood - pair it with coconut shrimp skewers, a tiger prawn and alfredo pasta, or Chilean sea bass.  Salty fried foods could also pair nicely - lumpia, egg rolls, or parmesan-truffle fries are an easy homerun.  For the meat eaters, try a lemon-pepper breaded chicken breast.