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The grapes for our North Coast Chardonnay were harvested between mid-August and mid-October, and then gently whole-cluster pressed. After settling overnight, the juice was racked and inoculated with yeast. A portion of this wine was fermented in stainless steel tanks at a maximum temperature of 62°F, with the balance fermented in barrels at ambient cellar temperature. This wine underwent malolactic fermentation and sur lie aging to impart a creamy mouthfeel.
In 2015, we primarily sourced our fruit for the North Coast Chardonnay from Sonoma and Mendocino Counties, along with small percentages of grapes from Napa Valley, Lodi, Lake County and the Central Coast. When blended together, each different vineyard source adds a unique layer of flavor, seamlessly blending into a rich Chardonnay with distinct William Hill Estate style. Nearly half of the fruit was grown in Sonoma County’s acclaimed Russian River and Dry Creek Valleys, while Mendocino County accounts for about a third of the blend. Overall, the 2015 growing season in the North Coast was exceptional, with warm, dry conditions that allowed for even ripening and ideal flavor development.