Grapes are hand harvested from across the Sonoma County AVA – 40% Sonoma Coast, 30% Russian River & 30% Sonoma Valley. In the cellar, the Russian River component was barrel fermented while the balance underwent primary fermentation in stainless steel. Following primary, 40% of the wine underwent malolactic fermentation. The wine was aged in French oak barrels, 25% of which were new, with occasional lees stirring.
Cold climate vineyards in the Sonoma Coast (Petaluma Wind Gap area) provide a core of minerality, ripe peach and apple, and a touch of citrus. These fresh notes are balanced by much richer flavors of toasted hazelnuts, marzipan and ripe pineapple, that come from the barrel fermented Russian River component. Overall, the Valravn Chardonnay walks the delicate line between high toned freshness, and the more powerful flavors of the barrel fermented Chardonnay.