Vineyard: 100% chardonnay from two blocks at Koosah Vineyard, handpicked 9/18/23 and 9/19/23. Organically farmed, non-irrigated Dijon clones. Parrett, Saum and Witzel volcanic basalts. Planted in 2016, the long rows of Block 7 are steep, southeast facing with mixed rootstocks between 800’-985’. Planted in 2019 on own-roots, Block 15 is a south facing bench with the rockiest soils surrounding an old Douglas fir, 825’-900’. Vines are spaced 5x7.5.

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: Block 7 was hand-picked on 9/18/23. Crushed and pressed hard, the must browned in steel for 6 hours before a 60ppm SO2. The hard press was not sulfured. After 24 hours in steel, Block 7 was transferred with solids to 56% new 265L barrel, 22% once filled & 22% twice filled 400L puncheon. Block 15 was hand-picked on 9/19/23 and crushed into the press. After 12 hours in steel, Block 15 was transferred with solids to 20% new, 40% twice filled, 40% fourth fill 265L barrel. Ambient yeast fermentation started with pied de cuve in barrel. Block 15 was sulfured in barrel after fermentation began. Primary completed in 10-35 days. Most of Block 7 finished ambient malolactic between November and December 2023, while most of Block 15 completed ambient malolactic between April and July 2024. After one year in oak, a blend of 75% Block 7 & 25% Block 15, from 53% new 265L barrel and 47% once filled 400L puncheon was made. The 2023 Koosah Vineyard Chardonnay aged an additional six months in steel on lees. Closed with 49mm DIAM 10. Unfined/unfiltered.

Chemistry: 6.68 g/L TA | 3.13 pH | 13.1% | >0.5g/L RS | 0.5 g/L VA | >.1 g/L malic | ~40ppm SO2 (free)