2016 Chardonnay, Manton Valley

2016-Les-Lunes-Chardonnay-WEB.jpg
2016-Les-Lunes-Chardonnay-WEB.jpg
sold out

2016 Chardonnay, Manton Valley

28.00

This Chardonnay is made from own-rooted vines planted in 1972 at the foot of the highly active Mt. Lassen Volcano. This Chardonnay showcases the power and uniqueness of the decomposed volcanic soils found at the base of Mt. Lassen.

Buy Now!

Overview:
Diego and Shaunt spent time working throughout France. During this time they tasted and worked with fantastic domaines from Macon to Chablis and everything in between. This experience invigorated them to find amazing and unique Chardonnay vineyards that can produce delicious and site specific Chardonnay. They found the Dobson Vineyard nestled in the shadow of Mount Lassen, north of Sacramento. The roots of these ungrafted 43 year old Chardonnay vines dig deeply into the volcanic soils in which they are planted. The beauty of Chardonnay is it’s ability to let space and time speak through wine and this wine does so in a truly old world way. 

Varieties: Chardonnay (100%)

Production: 124 cases

Vineyard: Dobson Vineyard 

Soils: 
Manton rests at the base of Mount Lassen (a large active volcano North of Sacramento). The vineyard lies at 850 meters elevation and consists of Cohasset gravelly loam soils, which are deep and well drained soils that are formed from weathered volcanic rock.

Farming: 
The same family has owned the Dobson vineyard for generations. This vineyard is 15 acres of Chardonnay. In 2014 we have taken over the farming of the vineyard. We use only OMRI certified products in our vineyards, neither herbicides nor insecticides are used and all sprays are timed in relation to the moon. Picture permaculture and Fukuoka; a veritable farming wonderland. 

Vinification: 
The Chardonnay was entirely hand harvested. Whole clusters are pressed and allowed to ferment using only indigenous yeast and bacteria. No sulfur was added to the wine until it had completed both alcoholic and malolactic fermentations at which time there was a 25ppm sulfur addition. The wine fermented in neutral oak barrels and aged in a neutral 300 gallon vessel. There were no further additions to the wine prior to its gentle bottling via gravity.