A Chardonnay that’s grown more than made. As Brockway describes:
La Estancia Vineyard, in the historic Santa Lucia Highlands, was planted in 1973 by James Harkins - the same year his granddaughter and current vineyard manager, Erin Phillips, was born. Starting with Chualar loam - the alluvial and porous soil, rich with granite and sandstone, provide a nourishing environment for grape vines. The vineyard is enriched with many of Rudolph Steiner's farming principles to enliven the soil and bring the grapes to life! Erin brings a fresh approach to farming this 43-year-old vineyard. She adds only the lightest touch to maintain balance using the essential ingredients to growing tasty grapes: fresh soil, air, water, and most importantly adding loads of love!
As for the winemaking:
BREA Wines are made naturally, meaning no use of inoculated yeasts or bacteria. We use only native yeast to spark fermentation. We do not add any powdered tannins or enzymes. A minimal dose of S02 is added 4 weeks before bottling to some wines.
Picked by the phases of the moon. Direct to press and barrel fermented. All native yeast. Barrel aged in neutral French Oak for 8 months. The wine went through partial malolactic fermentation.