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 principles 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.

 

2018 Brea Chardonnay, Santa Lucia Highlands

Winemaker Notes:

Picked by the phases of the moon. Direct to press and barrel fermented. All native yeast. Barrel aged in neutral French Oak for 8 months. The wine went through partial malolactic fermentation.

Viticultural Area:

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 and porous soil, rich with granite and sandstone, provide a nourishing environment for grape vines. The vineyard is enriched with many of Rudolph Steiner's farming principles to enliven the soil and bring the grapes to life! Erin brings a fresh approach to farming this 43-year-old vineyard. She adds only the lightest touch to maintain balance using the essential ingredients to growing tasty grapes: fresh soil, air, water, and most importantly adding loads of love!

  
  • Varietal: Chardonnay
  • Aging: 8 months in neutral French Oak
  • Nose: Green Mango, Lemongrass, jackfruit
  • Palate: Asian Pear, Flint, Lime Zest
  • ABV: 12% 
  • Total Production: 1,305 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 Elenteny 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.