Hand-harvested, biodynamically grown Chardonnay. This Chardonnay has notes of citrus, peach, moss, saline, pine, and complex wildflower aromatics. Round and textured.
The West Sonoma Coast is considered the fringe of where grape growing is possible. The proximity to the Pacific means cooler temperatures, a rich variety of different soils and the elevated ridges making for a longer grower season leading to higher levels of acidity, lower alcohol, and an innate freshness.
Just down the road from where Matt his from he cultivates two absolutely pristine parcels of land. There, he and his wife Mikaela have planted Pinot Noir and Chardonnay on one parcel (from locally-sourced massale selections), and Loire varietals on the other, including Chenin, Cabernet Franc, Gamay, Pineau d’Aunis, Grolleau, Romorantin, and Menu Pineau. To ensure that his land stays pristine, Matt has honed his knowledge of holistic farming practices and certified his vineyards (as well as his fruit trees, wheat, rye, and lentil crops) as both organic and biodynamic.
In February 2019, Matt was the only California producer to pour at "La Dive Bouteille", a natural wine expo in the Loire Valley, France, to present his recent vintages to other top producers and importers of Europe.
AVA: West Sonoma Coast
Hand-harvested, hand-sorted and whole cluster. Long press cycle with a very slow buildup of pressure similar to a champagne press cycle. Fermented with 100% native yeasts in an 18HL concrete egg where it remained for 4 months sur lie. It was then racked to two new 600L demi-muids (used white demi-muids were not available to me for this wine at the time).