Napa Valley 
Chardonnay

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Varietal Overview

The Su’skol Vineyard Chardonnay is carefully farmed with multiple clones to emphasize fruit with wonderful acidity and balance. Crisp and clean, our low oak Chardonnay showcases an aromatic musqué, resulting in aromas and flavors of apple, white pear and a slight touch of tropical fruits, accented by aromas of honeysuckle.

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Grüner Veltliner pairs well with goat cheese salad
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At a Glance


taste + style

“The Su’skol vineyard is carefully farmed to emphasize fruit with wonderful acidity and balance. Crisp and clean our Chardonnay showcases the moderate temperatures influenced by nearby San Pablo Bay. The multiple clones display an aromatic musqué, resulting in aromas and flavors of apple, white pear and a slight touch of tropical fruits, accented by aromas of honeysuckle. We ferment only a small portion in new French Oak, and allow just a portion (28%) to undergo secondary fermentation, showcasing fruit and a round, rich mouthfeel from bâttonage over several weeks. It is a wonderful on its own, with appetizers, or as an integral part of nearly any menu.” – Dave Guffy, Director of Winemaking



Vineyard + Production

Named after the native Su’skol people who used the site as a meeting place valued for nearby sources of fish and game. The location of the Su’skol Vineyard located in Southern Napa near the San Pablo Bay, takes advantage of the marine influence and the sandy clay and sandstone soils, making our the 175-acre vineyard an ideal location for growing Chardonnay. Planted exclusively to Chardonnay with nine unique clones, yielding small berries with intense apple, pear and citrus with crisp, vibrant acidity gives our winemakers flexibility to adding layers of complex flavors to the wine.

We ferment only a small portion in new French Oak, and allow just a portion to undergo secondary fermentation, showcasing the fruit and a round, rich mouthfeel from bâttonage over several weeks.



Food + Wine Pairing

“This wine pairs well with poached or grilled seafood, shrimp or crab with spicy aioli, baby greens tossed in citrus honey vinaigrette, avocados, fruit salsa, shaved fennel, tangerines and triple crème cheeses.” – Chad Hendrickson, Executive Chef


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