Since 1979, La Crema, one of the Jackson Family Estates, has crafted the traditional wine varietals of Burgundy in the cool vineyards of the Sonoma Coast. Like Burgundy in France, the vineyards of the Sonoma Coast offer an unusually long, cool and steady growing season. Lingering fog and wind from the nearby Pacific Ocean moderate temperatures throughout the season and slow the ripening process. With an extended “hang” time on the vines, the results at harvest are small berries with firm acidity and highly concentrated varietal aromas and flavors. For this 2014 a variety of clones were selected to achieve rich layers and complex. The fruit was carefully sorted before pressing; hand-picked lots were immediately whole cluster pressed. After all the fruit was pressed and settled overnight, the juice was racked. 95% was then barrel fermented in French oak while 5% was fermented in stainless steel. Full malolactic fermentation is done for a round rich character. The lees were stirred every three to four weeks for 6 months adding layers of spice, texture and vanilla. Wine Enthusiast Magazine said "High-toned Meyer lemon and edgy minerality give this coastal wine a freshness on the palate, along with a complexity of fennel and apple. Juicy and medium bodied, it picks up a fullness on the texture as it goes, while remaining balanced and pleasing." La Crema Chardonnay is perpetually one of the most popular restaurant wines in America in Wine & Spirits Magazine's annual survey!