Chardonnay

Winemaking

The 2024 Geyser Peak Chardonnay is a beautifully composed blend that reflects the diversity and quality of California’s top winegrowing regions:

• 33% Napa Valley Chardonnay – Harvested from the cool, bay-influenced vineyards at Napa’s southern edge, where marine breezes from San Pablo Bay create a microclimate ideal for slow ripening. This region produces fruit with vibrant acidity, layered citrus, and refined texture—hallmarks of high-end Napa Chardonnay typically found in $40 bottles. The vines are over 20 years old and cane-pruned, contributing to the wine’s concentration and complexity.
• 13% Sonoma County Chardonnay – Sourced from premium Sonoma vineyards, where warm days and cool nights yield grapes with ripe stone fruit character, balanced structure, and depth. These 20-year-old, cane-pruned vines produce fruit often reserved for wines in the $30 range.

Together, these premium lots make up 45% of the blend and were barrel fermented in French oak, with regular bâtonnage—a traditional winemaking technique involving the gentle stirring of lees. This was personally performed by winemaker Derek Irwin every two weeks for six months, enhancing mouthfeel, adding creamy texture, and deepening complexity. The wine was aged for 7 months in French oak, of which 10% was new oak with medium-plus toast, imparting subtle notes of vanilla and toast that complement the fruit without overpowering it.

Fermentation began spontaneously, allowing native yeasts to initiate the process naturally. It was then guided with two carefully selected yeast strains to maintain purity and consistency—an approach that balances tradition with precision. Approximately 70% of the Napa and Sonoma components underwent malolactic fermentation, contributing a round, buttery texture and richness to the mid-palate. The remaining 30% of these lots, along with the 55% California appellation component, did not undergo malolactic fermentation, preserving crisp acidity and freshness.

• 55% California Appellation Chardonnay – Sourced from vineyards in and around Dunnigan Hills, a region known for producing Chardonnay with a round, medium-bodied palate and ripe fruit character. This portion was tank fermented in temperature-controlled stainless-steel tanks to retain its vibrant, fruit-forward profile and provide balance and approachability to the final blend. The wine was bottled on July 7, 2025.

Winemaking

A portion of the wine is fermented and aged in French oak, while the majority is fermented in stainless steel to maintain the crisp and floral character in the finished wine.

Winemaking

The majority of the blend was fermented at cool temperatures in stainless steel tanks to capture the bright fruit character. A small percentage was barrel-fermented to round out the Chardonnay, adding richness and a vanilla-spice note in the background.