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.
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
Recommended Recipe Pairing: Pan Roasted Wild King Salmon with Charred Tomato Horseradish Sauce and Crispy Vegetables