The beautiful weather throughout the critical months of September and October of 2005 provided us with ripe and perfectly balanced fruit. We harvested our Chardonnay from ten distinct vineyards from September 23rd through November 3rd. We select these vineyards for the differences in their microclimates and terroirs. These microclimates range from very cool climate from the north end of the Santa Lucia Highlands, to the warmer climate of the Arroyo Seco appellation in the Salinas Valley. These grapes offer a broad palate of fruit styles and acidity levels to choose from in preparing our final blend.

At Bernardus, all our grapes our hand picked and very gently pressed in order to retain their best characteristics. We barrel ferment 90% of our Chardonnay in French oak barrels, 33% of which are new, and allow 80% to undergo a malo-lactic fermentation for richness and complexity. In addition, we stir each barrel on the lees every two weeks to enhance texture and build extra structure. The remaining 10% is fermented in stainless-steel tanks at cool temperatures in order to add a note of crisp, fruity flavors to the overall blend.

The resulting wine is a perfect expression of Monterey Chardonnay, with bright citrus and tropical fruit aromas married with mineral notes and subtle toasty oak nuances. The lush, opulent palate is intense and focused with complex flavors of ripe pineapple, lime, mineral notes, and crème brulèe lingering on a long, creamy finish.

Appellations:
• Santa Lucia Highlands Rosella’s Vineyard, Sleepy Hollow, Paraiso
• Monterey Appellation: Olson Vineyard
•Arroyo Seco Appellation: Griva Vineyard, Ventana, Cedar Lane, Mission Ranch,
and Arroyo Seco Vineyard
• Sonoma-Carneros: Sangiacomo

Cooperage: 100% French Oak, Dargaud & Jaegle, Sirugue, Francois Frères, Cadus
Harvest Dates: 9/23/05-11/03/05
Varietal: 100% Chardonnay
Case Production: 26,804
Release Date: April 1, 2007
Retail Value: $20.00