• 2023 ChardonnayNew!
    Première Reserve
    Anderson Valley, Mendocino
    • (750 ml) $33.00
    • (375 ml) $18.00
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A bit of better butter Recent Press

Wine fermented in barrels is subject to both a primary and a secondary fermentation. It is the second fermentation which converts tart malic acid into softer lactic acid and creates diacetyl, a compound which smells and tastes like butter. If both primary and malolactic fermentation occur simultaneously, the production of diacetyl is minimized. However, if the malolactic fermentation finishes first, it can lead to the production of nasty compounds that spoil the wine. By introducing malolactic fermentation after the primary fermentation is complete, you are pretty well guaranteed production of butter flavors but different strains of bacteria can produce either a strongly or subtly buttery tasting wine. Winemakers aiming for an overt buttery style typically rack off the lees after malolactic fermentation is complete and add SO2 to protect the wine from oxidation.


[above] Dan cleaning the inside of a wine press. The canvas on the right inflates like a balloon pushing the destemmed grapes against the perforated stainless steel drum. This allows the juice to escape with the desirable minimum abrasion to the skins.
Lila and Olivia racking wine to barrels. [below] We ferment and age our reserve Chardonnay in French oak barrels, typically about 30% newly arrived from Burgundy.



At Navarro we prefer a more subtle touch of diacetyl. Our winemaker leaves the wine on the lees once malolactic fermentation is complete and the team stirs the lees for a few weeks before adding SO2. This ensures that any living yeast and bacteria metabolize the residual diacetyl. Grapes for this wine were grown in the field in front of Navarro’s tasting room. Sixty percent of the grapes were clone 548 and forty percent the grapes were clone 76. The wines were aged 10 months n French oak barrels. Medium bodied, pale gold with green highlights. Citrus blossom and poached pear aromas, tangy fruit flavors shaded by Asian spices and buttered brioche. A supple texture with a svelte mouthfeel. Gold Medal winner. 90 points.

Specifications
  • Harvested: Oct. 11-12, 2023
  • Sugars at harvest: 23.8° Brix
  • Bottled: June 20-21, 2024
  • Cases produced: 1,257
  • Alcohol: 13.5%
  • Titratable acidity: 6.8 g/L
  • pH: 3.40