Dutton-Goldfield Winery began in 1998, when longtime colleagues grapegrower Steve Dutton and winemaker Dan Goldfield teamed up to craft wines that express the personalities of their vineyards, and which they’d enjoy drinking at their own dinner tables.Their mission is to produce world-class wines that display the brightness of fruit, complexity, structure and balance that are reflective of the cool coastal neighborhood.

The heart of this benchmark Chardonnay (75% between them) is their old vine (greater than 30 years), old clone vineyards located in the cold heart of Green Valley: Mill Station, Sullivan, and Walker Hill. They contribute a focused citrus backbone, lemon/lime/tropical fruit,and mineral overtones to this offering. Individual lots are barrel fermented using a combination of indigenous and inoculated yeast strains. They undergo malolactic full fermentation, and the lees are stirred twice monthly through the winter. The blend is assembled, with the primary lees, in early spring, and continues to age in French oak barrels through the summer.  The wine is bottled in early Fall after approximately ten months in 40% new French oak barrels


Wine Enthusiast Magazine scored this 94 points saying "From a deft practitioner of the variety, this delivers bold balanced flavors of Meyer lemon, apricot and pear but remains most memorable for its salty gritty undertone of texture and minerality. Bright and supple, it's a delicious wine."