Our Chardonnay

 

2016 Brea Chardonnay, La Estancia Vineyards, Santa Lucia Highlands

La Estancia Vineyard in the historic Santa Lucia Highlands was planted in 1973 by James Harkins, the same year his granddaughter and current vineyard manager, Erin Phillips, was born.  Starting with Chualar loam, the alluvial, porous, granite and sandstone rich soils provide a nourishing environment for grape vines and are enriched with many of Rudolph Steiner's farming principals to enliven the soil and bring the grapes to life.  Erin brings a fresh approach to farming this 43 year old vineyard while maintaining an alert awareness in order to add only the lightest touches to maintain balance in the essential ingredients to growing tasty grapes: fresh soil, air, water, and most importantly, she adds loads of love.  In the cellar we used only native yeast fermentation.  The Chardonnay was fermented in 3-5 year French oak barrels to allow the wine to breath and gain texture, and aged in said barrels for 6 months.  SO2 was only used once, about a month prior to bottling to help the wine retain a sense of freshness and acidity.  The wine did go through partial malolactic fermentation.

 

2016 Brea Chardonnay, Central Coast

The 2016 vintage of our Central Coast Chardonnay comes from Santa Maria Valley, which is the northern most appellation in Santa Barbara County.  The shape of the valley generates a regularity of fog at night, through the morning, and wind in afternoon.  The soil consists of sandy loam and silty soils.  The Chardonnay was fermented and aged in 90% stainless steel and 10% used French Oak, with partial malolactic fermentation.  This wine is meant to be enjoyed in its youth. 

  • Blend: 100% Chardonnay
  • Soil: Sandy loam
  • Aging: 6 months in 90% stainless steel, 10% used French Oak
  • Nose: Green Mango, Lemongrass, jackfruit
  • Palate: Asian Pear, Flint, Lime Zest
  • ABV: 13% 
  • Total Production: 1500 cases
  • Vinted and bottled by BREA Wines, Berkeley, CA
 
 Brea Wine Company is a collaboration between Chris Brockway, winemaker and owner of Broc Cellars, and Tim Elenteny, owner of TE Imports. The wines are made using spontaneous fermentation, meaning the use only native yeast to spark fermentation. Nothing is added to the wines. Sulphur is a naturally occurring element in all wine, the amount found can vary. We add little to no S02, depending on the wine and style. The vineyards we source from use no chemicals, pesticides or herbicides.