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The Carneros Chardonnay is first and foremost about aromatics, and the techniques I use are designed to retain the signature Carneros aromas of lemon-citrus and white blossom while accentuating the minerality and vivid, fresh fruit flavors of citrus and stone fruits in the wine. Partial barrel fermentation, malolactic and lees stirring create layers affect, imparting hints of cedar and honey and wrapping the flavors in a rich, generously-textured mouthfeel. –Mark Beringer
The 2011 vintage started off with a relatively dry winter. Early spring was wet and cold and it delayed bud break. The overcast weather was persistent throughout the spring and cool temperatures, rain, and even hail during the bloom caused low yields. The summer was also cool and the verasion did not occur until August. Our harvest began almost 4 weeks later than average and a slow pace until the first week of October when we experienced the first rain which changed the dynamics. The speed to bring in all our Pinot Noir and Chardonnay increased to mitigate the risk of botrytis and other molds. 2011 was by far a challenging vintage. Nevertheless, an intensive, exhaustive care from vineyards to winemaking enabled us to produce stunning wines with remarkable delicacy.