2024 Old Vine Chardonnay
Tasting Notes
Our 2024 Old Vine Chardonnay is crafted from some of the very first vines planted on our estate in 1968, offering a beautiful expression of depth and history in every glass. Medium-bodied and vibrant, it opens with generous aromas of baked pear, golden apple, and almond butter, layered with hints of lemon curd and roasted macadamia. The palate is bright and refined, showcasing zesty citrus, subtle notes of crème brûlée, and a touch of marzipan. Fresh, balanced acidity enhances the wine’s roundness while allowing delicate minerality and creamy French oak to shine through, culminating in an elegant, linger- ing finish. Enjoy now through 2035, with peak maturity expected around 2030. Serve slightly chilled for ideal expression.
Vineyard Designation
Nestled along the foothills of the Rattlesnake Mountains in the heart of the Yakima Valley AVA, our estate vineyard spans over 800 acres and cultivates more than 20 wine grape varietals. With breathtaking views of Mount Rainier and Mount Adams, these sunny slopes benefit from a long growing season, abundant summer daylight, and cool evenings – ideal conditions for producing well-balanced, world-class wines. This Chardonnay hails from the very first planting of our estate vineyard, with only 132 cherished vines remaining. Planted in 1968, this block produces a wine that is both rich and elegant, embodying the finesse of Washington State with the depth and weight reminiscent of Montrachet. The remarkable health and quality of these vines, even after more than five decades, reflect the meticulous care and dedication we bring to our vineyard. Old vines naturally yield smaller crops, and for these treasured vines, the harvest was just enough to fill a single barrel. With vibrant flavors of stone fruits and citrus shining through, we knew this exceptional fruit deserved to stand on its own.
Vintage Notes
The 2024 vintage in Washington state was cooler than previous years yet delivered exceptional quality. A mild winter led to a chilly spring, with bud break across the vineyard occurring by the third week of April. Below-average temperatures slowed early growth, but meticulous vineyard management ensured balanced crop loads. June remained cool, but July and August brought the heat needed for ripening. Veraison was slightly delayed, reaching full color by mid-August. A warm September extended ripening by two weeks, enhancing acidity. An ideal fall season with delayed frost allowed for optimal hang time, producing beautifully mature grapes. Whites shine with tropical aromas, stone fruit flavors, and crisp acidity, while reds offer bold dark berry notes, refined tannins, and the elegance to age gracefully.
Winemaking Notes
Harvested at optimal ripeness in early October, the fruit was gently whole-cluster pressed and allowed to settle for 72 hours in tank. Fermentation and aging took place exclusively in a single 228L French oak barrel, with primary fermentation lasting approximately 26 days and temperatures carefully maintained below 62°F to preserve freshness and aromatic integrity. Upon completion of alcoholic fermentation, the wine was inoculated for malolactic fermentation (MLF). Lees were stirred weekly during MLF and monitored closely to prevent the development of diacetyl (buttery notes). After MLF finished, lees stir- ring continued biweekly for an additional three months to enhance texture and mouthfeel. The wine was racked once during its élevage and topped every other week to ensure ideal maturation. It was aged exclusively in new French oak for twelve months before final bottling preparation.
* Produced in a Vegan Manner (No animal byproducts were used in the production of this wine)
Food Pairing
• Grilled halibut or salmon with herb-infused olive oil
• Crab cakes with a citrus aioli
• Lobster ravioli with a light cream sauce
• Butternut squash risotto with sage and parmesan
• Wild mushroom tart or creamy polenta with roasted mushrooms
• Triple-cream Brie or Camembert
- Varietal Composition: 100% Chardonnay
- Appellation: Yakima Valley
- Aging / Barrel Program: 12 months in 100% new French oak
- Cases Produced: 24 cases
- Alcohol: 13.4%
- pH: 3.55
- Acidity: 5.7 g/L TA
- Ageability: Now through 2035, with optimal maturity in 2030