CHARDONNAY

aroma
lemon blossom, orchard fruits, crushed stone
flavor
mineral, pomelo, white tea
food
fish & chips, fresh oysters, shrimp Scampi

You've heard about 2023, right? The return to a classic
California vintage. Wet spring. Good size crop. October
harvest dates. Low blood pressure. ;) The 2023 wines are
super fresh, fruit dense, and because of the extended hang
times—very aromatic. For this year's installment, we went back
to the original SoCo "recipe." All the fruit came from ranches in
the Russian River Valley / Sonoma Coast corridor. All of it was
hand picked in early to mid-October (in itself, a news story).
The fruit was crushed—in this case, foot tread, back at the
winery, and pressed out into stainless steel tanks. For the first
time in many years, we elected not to blend down any
barrel-fermented lots into SoCo—it's 100% tank fermented
and aged, and it shows the Chablis-like tension and minerality
we find only in the coldest growing years. This wine is
mouthwatering and buttressed with a low 3.4 pH. Opened
bottles should hold up for several days in the bar fridge...if
they last that long.

aroma
lemon drops, juniper, pulverized rock
flavor
pomelo, nectarine pit, salted almond
food
clams casino, pork schnitzel, chicken pot pie

We've seen some pretty extreme vintages up here at Skycrest.
Vintages 2020 and 2021 were record-drought years with very
small if concentrated crops. Vintage 2022 was another drought
year punctuated by a nasty heat dome event during harvest.
We were surprised by how much we liked all three of those
vintages. This mountain fruit is just built different. Literally and
figuratively has thicker skins. The ocean born wind always
cools it down up at this elevation (2500'), so acid retention is
not really an issue. But all three of those vintages were put into
perspective once we tasted the 2023. Vintage 2023 was a
large crop with perfect growing conditions throughout the
summer...and perhaps more importantly, into the Fall. We
found ourselves picking ultra-mature grapes at low sugars and
with high acidity. The term that comes up for us again and
again while tasting these magic ‘23s is "ripe acidity." The kind
of acidity you achieve only in cold years with longer hang times.
It goes without saying this is our favorite-ever bottling of
Skycrest, and it may just be the white wine of the vintage for
us. Pure white fruited mineral energy in the glass.