The 2017 vintage of Mayacamas Chardonnay — our team's fifth — showcases both site and vintage beautifully. Aromas of ripe lemon honeysuckle and crushed oyster shell highlight the nose. On the palate, the wine has the classic Mayacamas acidity and is frame
High on the slopes of Mount Veeder, Mayacamas Vineyards has been a source of legendary California wine since 1889. Since the 1950’s the vinification and élevage of Mayacamas remains remarkably consistent and our continued commitment to employ classical techniques and tools is integral to the character of these wines. The mountain terroir at Mayacamas ranges from 1,800 to 2,400 feet in elevation and the estate spans 475 acres, only 50 of which are dedicated to vine.
Harvested early to retain natural acidity, the grapes were sorted by hand and pressed whole cluster. Alcoholic fermentation was completed in a combination of small barrels (5% new), large format puncheon and stainless steel. Malolactic fermentation was blocked. The wine was aged on the lees for seven months, then twelve months of aging in barrel and an additional six months of aging was done in stainless steel prior to a winter bottling.