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 5×7.5.

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 | 0.1 g/L malic | ~40ppm SO2 (free)