The 2006 Robin K. Napa Valley Chardonnay was produced in a full Burgundian style. After eleven months of aging in 25% new French oak, the wine was fully integrated, displaying aromas and flavors of Asian pear, red apple, lemon spice and baked apple custard. The flavor concentration and creamy finish of the wine give it versatility with a wide range of dishes, but it will especially grace seafood and light meat preparations.

Wine maker notes

Hand-picked grapes were harvested in late Septemberand early October. A long growing season with consistent, moderate heat allowed the grapes to reach optimum maturity and to develop classic Chardonnay characteristics. Whole clusters were sent directly to the press to optimize flavors and to minimize skin phenolics. After forty-eight hours of cold settling, the clear juice was racked and inoculated with Epernay yeast, then transferred to French oak barrels for fermentation. Near the end of fermentation, at approximately the three week point, the new wine was inoculated for malolactic fermentation and the barrels were topped up. While malolactic progressed, the lees were stirred every two weeks; post-malolactic, stirring occurred monthly. The wine was racked from barrels for master blending in September 2007. A small amount of casein was used for fining prior to filtration.