Vineyard: 97% chardonnay, 3% aligoté from X Omni Vineyard, hand-picked 9/15/23 & 9/22/23. Organically farmed, spur-pruned, densely planted on rootstock with irrigation. Two blocks each with 15 distinct clones of chardonnay planted two ways. Rocky Nekia and Gelderman silty clay loam soils over volcanic basalt. Planted between 2014 and 2016 on rootstock. Vines spaced 3.5x6 between 475’-515’ with slopes between 2-10% 

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 5 was hand-picked on 9/15/23. Crushed and pressed hard for a few hours, the must browned in steel for 8 hours before 40ppm SO2. The hard press was not sulfured. Ambient yeast fermentation started with pied de cuve in steel before the lot was transferred with full solids to 33% new 265L barrel, 36% once filled and 23% twice filled 400L puncheon and 9% steel. Hand-picked 9/22/23, Block 4 was crushed and browned in steel. After fermentation started in tank with pied de cuve, the must was sulfured and fermented with full solids in 100% new 265L barrel and 350L puncheon. Primary completed in 10-15 days and ambient malolactic finished in late 2023 except for one puncheon of Block 4 which completed in June 2024. After one year in oak, a blend of 53% Block 5 and 47% Block 4, from 67% new 265L barrel & 350L puncheon and 33% once filled 400L puncheon was made. The 2023 X Omni Vineyard Chardonnay aged an additional six months in steel on lees. Closed with 49mm DIAM 30. Unfined/unfiltered.

Chemistry: 6.96 g/L TA | 3.09 pH | 12.88% | 0.5g/L RS | 0.38 g/L VA | >.1 g/L malic | ~45ppm SO2 (free)