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Vintage 2017
Wine Type White
Varietal Chardonnay
Region Carneros
Winemaker Trevor Durling
This single vineyard Chardonnay is sourced from Beaulieu Vineyard ranch no. 8 in Carneros at the southern tip of Napa Valley. We have farmed this vineyard since 1973, where cold marine winds and fog temper the summer saun and foster expressive Chardonnay grapes with ideal, bright acidity. Our wine is barrel fermented, undergoes malolactic fermentation and spends 14 months oak aging. Silky and complex, this wine showcases flavors of creme brulee and crisp apple. 

Tasting Notes

The 2017 Maestro Collection Ranch 8 Chardonnay is a beautiful refreshing expression of Napa Valley Chardonnay showing vibrant aromas of honeydew melon, lemon zest, orange blossom and pleasing vanilla spice. The fresh, crisp palate which maintains its focus from start to finish, offers mouthwatering citrus fruit acidity, alongside hints of pineapple, butter cream and lemon meringue. Additionally, there is a richness of flavor and texture from the oak barrel influence and battonage (sur lie aging on the yeast) that underpins the entire structure, giving this Chardonnay a long, elegant lifted finish.

Vineyard Notes

The 2017 Ranch 8 Chardonnay is a single vineyard wine sourced exclusively from our BV Ranch No. 8 vineyard located in the Los Carneros American Viticultural Area (AVA), at the southern tip of Napa Valley. This cool, marine-influenced region gives the wine appealing aromatics of stone fruit, bright citrus and floral notes.

Vineyard Notes

The 2017 vintage in the Napa Valley was smaller yielding but high in quality. The region enjoyed much needed rain during the winter months ending the drought. A short period of warmer than usual temperatures during Labor Day weekend accelerated harvest for early grapes varieties resulting in an intense and, at times, unpredictable harvest. Though yields were lower than usual, the wines show exceptional flavor intensity.

Winemaking Notes

We harvested the Chardonnay into small bins at night and rushed them to our winery. After gently pressing the whole clusters, we barrel-fermented all of the wine in small oak barrels for layers of flavor and texture complexity. Stirring the yeast during 15 months of aging enhanced the silky mouthfeel, and integrated creamy nuances from partial malolactic fermentation.