Vineyard: 100% chardonnay from four Eola Amity Hills vineyards planted between 2014-2019:

35% Koosah Vineyard Chardonnay, Bock 15, Eola Amity Hills, hand-picked 9/19/23

34% Witness Tree Vineyard, Eola Amity Hills, hand-picked 9/7/23

26% Temperance Hill Vineyard Chardonnay, Eola Amity Hills, hand-picked 9/21/23

5% X Omni Vineyard Chardonnay, Block 5, Eola Amity Hills, hand-picked 9/15/23

Vintage: The 2023 growing season began cool and wet, with late April bringing warmth and dry conditions. Bud break occurred in early to mid-May, followed by bloom in early to mid-June. Fruit set was typical and the vines thrived over a hot and dry July and August. Cooler days and chilly nights arrived in September, with scattered showers that refreshed the vines. Harvest began leisurely with four picks between 9/6 - 9/11. The pace quickened with eight picks between 9/15 - 9/22. Yields were average, and the overall chemistry was good to great. I crushed each lot into the press and extracted more the later the pick. I browned most of the must 6-24 hours before sulfur addition. Vineyard specific pied de cuve was used to initiate fermentation in steel before transferring the must to oak with full solids. In select lots, I added sulfur after fermentation started. Ambient yeasts were highly effective as most lots were bone dry within 10-25 days. More than half of the cellar completed ambient malolactic in November or December 2023. The remainder finished malolactic between April and July 2024 with much more reduction. The wines were blended in steel the last week of August 2024 for a second winter on lees in steel and racked clean in late January 2025. The 2023 vintage has exceptional pedigree and clear site expression. The wines have high acidity, alcohol ranging 12.4%-13.1%. They are beautifully aromatic, crystalline, coiled, full of dry extract, long and structured.

Vinification: Hand-picked between 9/7/23 and 9/22/23, each lot was crushed, pressed and browned in cold steel tanks for 6-24 hours before sulfur addition. Ambient yeast fermentations began either in steel or in barrel with vineyard specific pied de cuve. Each lot fermented on full solids in new 228L and 265L barrel as well as once and twice filled 350L, 400L and 500L puncheon. Primary fermentation was rapid. About half this blend finished malolactic in December 2023 and half completed between April and July 2024. After twelve months in oak, a blend was made in steel of 35% Koosah Block 15, 34% Witness Tree, 26% Temperance Hill, and 5% X Omni Block 5 from 53% new 265L barrel and 47% once filled 400L and 500L puncheon. The 2023 Eola Amity Hills Chardonnay aged an additional six months in steel on lees. Closed with 49mm DIAM 30 and DIAM 10. Unfined/unfiltered.

Chemistry: 7 g/L TA | 3.1 pH | 12.8% | 1g/L RS | 0.4 g/L VA | >.1 g/L malic | ~45ppm SO2 (free)