Carmody McKnight Estate Chardonnay is best compared to the classics of Chablis and Burgundy, because our Chardonnay is not about excessive oak. It is about natural flavors -- flavors that probably you will be experiencing for the first time! The true flavors of the "queen of the grapes." Not stripped away fruit, with barrel wood flavor replacement.

This is Chardonnay from hillsides of calcium-rich limestone, the dominant soil of Grand Cru vineyards. Carmody McKnight surpasses that criterion with mineral/nutrient abundant volcanic soils from our backyard volcano! "The wonder soil" – calcium montmorillonite -- also exists in abundance in our vineyard. This combination of soils is found nowhere else in the world. Limestone, almost non-existent in California vineyards, is found primarily in the area west of Paso Robles. Calcium montmorillonite is extremely rare in California. Because of limestone our Chardonnay is not resigned to high-acid problems that are commonly resolved through malolactic fermentation, which tends to overwhelm natural flavors.

The north-south slopes of our mountain vineyards have the advantage of an array of microclimate changes from hilltop to bottom -- microclimates hard to match in perfection for grapes (more days of sun than any area in California, 50 degree temperature swings day to night during growing season).

Our Chardonnay estate wine is 100% Free-run! Free-run, a secret behind the fresh, tropical-rich quality of our Chardonnays is the pure juice that flows free of the skins and seeds prior to pressing the fruit. Keeping the Free-run separate results in a cleaner, crisper, natural juice to ferment.

Free-run is rare in Chardonnay because it requires the rarest of vineyards. Free, free at last -- free of the clutches of excessive oak!

NOTES: Rich, tropical fruit, pear, apple, fig, and melon. Clean and elegant in style, profound in structure, with minimal use of oak discreetly apparent. Always in balance; always a new tantalizing taste subtlety.

Harvest Date: October 7, 2006

Block 1: 3.2 tons per acre

Fermentation: 79% stainless steel / 21% French oak

Aging: 89% stainless steel / 11% new French oak

Bottling Date: July 25, 2007