The 2017 Growing Season

A welcome end to four years of drought brought with it a consistent and healthy bud break for the 2017 vintage in mid-March. Light rains throughout April kept away any risk of frost before the warmth of May brought the vineyards to life. Ample water from a wet winter complemented a sun-filled spring with no major heat spikes, resulting in vigorous vine growth and canopy development to protect optimal bloom and fruit set. Th e heat of summer also benefitted from the recharged aquifers, acting as a buffer to maintain healthy soil moisture levels through a series of hot days. The 2017 harvest began in August under optimal conditions providing abundant, well-balanced fruit with tremendous character.

The Winemaking Process

After night harvest, we gently whole-cluster press our Chardonnay grapes and put the free run juice in new French oak to undergo 100% oak fermentation. Here we depart from convention by performing a simultaneous primary and malolactic fermentation which helps to preserve the delicate floral aromas, producing a fresh and clean expression of Chardonnay. Post fermentation, the wine spends nine months sur-lie aging in French oak, with stirring of the yeast lees adding layers of texture.

Tasting Note

Aromatics of green apple and pineapple accented with toasty brown sugar, Yoshiki’s 2017 blend demonstrates a unique balance of firm acidity; authentic fruit; and a wonderful texture from the oak