Winemaker Notes

Green-gold hue and bursts with citrus blossom, lemon oil, lemon curd, wild sage and white pit fruit skin. Electric and rich on the palate. Driven while also being both elegant and weighty. Great lift ahead of it.

About Pence Estate

In the classical tradition, our wines are intended to be directly representative of their terroir

A small artisanal winery, Pence Ranch Wines only uses about a third of our vineyard’s total production each year. As vignerons, we work closely with and supply grapes to several other high quality producers in a mutually cooperative and supportive relationship. In this environment, we share our techniques, learn from each other’s experiences, and taste each other’s wines. This not only helps us in the vineyard, but in our own winemaking as well. It is a privilege to have so many talented winemakers involved in our project and providing such invaluable input.

Wine remains, at its source, a farming activity. We recognize that the potential to create great wines must start from the highest quality fruit and thus are committed to investing in creating optimal soil conditions and utilizing best growing practices to achieve this fruit quality standard on a consistent basis. Our holistic and organic approach to farming is based on equal parts common sense, science, and a sense of spiritual energy reflected in our intentions and efforts that we impart to the land. Our fruit reflects a return in kind of this energy.

All chardonnays are also fermented entirely as native yeast. Prior to pressing, the grapes are crushed on the crush pad, then pressed dirty and transferred overnight to tank to settle. The next day they are moved to barrel for fermentation in 25% new barrique, puncheon and 15 HL (Hectoliter) Foudre with the 75% remaining as neutral vessels. The wines are not stirred and they are allowed to go through 100% malolactic fermentation. They come out of barrel to tank 15 months later in early Spring the following year and then bottled in March or April.