2022 marks the 5th vintage for Charlie Smith and it is, in my estimation, the most dramatic Chardonnay we have yet crafted from this high elevation site. As usual we whole cluster pressed the wine directly to the press pan to homogenize then immediately transferred to barrels of which 40% were new.

Uninoculated primary fermentation took almost 10 days to commence and 60 days to finish. Secondary fermentation did not start until spring of 2023. During this time minimal lees stirring occurred. Post completion of secondary fermentation we added S02 and the wine was allowed to rest on its primary lees until December of 2023 when it was bottled without filtration.

Primary aromas of hazelnut, pineapple, lemon oil and jasmine flower are followed by secondary aromas of pain grille, rosemary and spearmint. Flavors of citrus oil, marzipan, white chocolate and cinnamon stick are followed by a finish that is richer than previous year but still held in check by the clone (shot wente) and the Moon Mountain site at 1200+ feet.