Vintage 2017
Wine Type White
Varietal Chardonnay
Region Napa Valley
Winemaker Christophe Paubert

This Chardonnay is a story of balance, a delicious intersection of richness and minerality that benefits from the classical standard of viticulture, care of the land, and winemaking that is as relevant today as it was in 1893 when Stags' Leap Winery celebrated its first vintage.

90 Points, Wine Advocate

“The 2017 Chardonnay (aged eight months in 25% new oak) opens with fresh apples, Bosc pears and white grapefruit notes with wafts of  honeysuckle and  toasted  almonds.  Medium-bodied,  the  palate  is  vibrant,  clean  and  wonderfully pure with loads of  spiced apple nuances on the finish.” - Lisa Perrotti-Brown, Wine Advocate

Vineyard Notes

The grapes for our Napa Valley Chardonnay were sourced from the cooler southern appellations within Napa Valley, where fog from the San Pablo Bay helps to cool the vineyards throughout the growing season, allowing for ideal preservation of freshness and acidity.  The majority of the fruit comes from the Carneros AVA which provides citrus, mineral, and crisp apple notes, with a smaller percentage coming from the Oak Knoll AVA, which contributes more tropical and stone fruit characteristics.  These vineyards consistently produce Chardonnay ideal for our style of winemaking with fresh fruit flavors and bright acidity and vibrancy.

Winemaking Notes

Our Napa Valley Chardonnay is gently whole-cluster pressed, in order to preserve the fresh, floral aromatics naturally occurring in the fruit. Twenty-five percent of the wine is fermented in stainless steel and remains in tank until the final blend is assembled.  The winemaking hand remains light, with twenty-five percent of the wine fermented and aged in new French oak barrels and the remaining fifty percent in seasoned French oak.  This specific barrel treatment helps preserve the essential purity of the fruit while adding subtle notes of oak complexity.  The 2017 vintage, as usual, did not undergo malolactic fermentation, which helps to further maintain the fruit’s natural acidity and aromatic freshness.  The wine was bottled after just six months of maturation with a weekly battonage, putting the yeast lees in suspension in order to release subtle aromatics, increase the mouthfeel, and prevent reductive qualities.

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