In the world of California wine, the Dutton family is legendary. They have been growing grapes in Sonoma County for generations, and their knowledge of the land is unparalleled. The fruit for this Chardonnay came from three acclaimed vineyard sites: Braughton, Hansen Hill and Mill Station. Layered and complex, the soft, supple palate offers beautiful flavors of nectarine, peach and gardenia, all supported by elegant natural acidity that provides energy and balance.
With a pale gold color and lively nectarine, peach and gardenia aromas that jump out of the glass, this enticing wine shows the exquisite nature of Dutton Ranch Chardonnay. While the stone fruit notes are echoed on the soft, supple palate, a beam of elegant natural acidity provides energy and balance, carrying the flavors to a long finish with just a hint of salted caramel.
This vintage produced 19 barrels, 459 (750 ml) cases
The Dutton family has been growing grapes in Sonoma County—specifically the Russian River Valley—for generations. Their fruit is highly prized, as their knowledge of the land and meticulous farming has resulted in exceptional consistency and quality over the years. The grapes for this Chardonnay came exclusively from vineyards farmed by the Dutton family in the heart of the Russian River Valley, where the marine influence produces an intense fog layer that regularly covers the area, creating a unique microclimate that is ideal for Chardonnay and Pinot Noir.
For this wine, we selected grapes from three specific sites that exquisitely show the Russian River Valley Chardonnay traits we love. All three benefit from clockwork fog that often lasts until late in the day, as well as the fertile Goldridge soils that make the Russian River Valley famous. These ancient seabed soils grow lush and healthy vines and canopies, which when pruned to achieve a balanced crop load, excel in the cool climate they grow in. The three vineyard sites used to compose this wine are Braughton on Vine Hill Road, Hansen Hill located at the Dutton Ranch in Graton, and Mill Station, which is one of the foggiest sites we work with. Grapes were harvested on August 31st, September 5th and September 19th respectively.
In order to maximize quality, all grapes went direct to press as whole clusters. After pressing and settling, the juice was racked into French oak barrels for fermentation. Once dry and finished with malo-lactic fermentation, the lots were aged in barrel for 10 months on the lees, with occasional stirring to increase richness and body. This wine was aged in French oak barrels, 26% of which were new. This wine was bottled on August 4th, 2016.