CHARDONNAY
CALIFORNIA

Technical sheet


VINEYARDS

The vineyard sourcing comes exclusively from a special, sustainable vineyard in
Potter Valley, Mendocino County where the vines crop only 4-5 Tons per acre. This results in a wine that is varietally expressive, and enjoyable with or without food.

We are lucky to work with small, family-run vineyards run by people as passionate about quality as we are.   We choose to work with cool-climate, dry farmed vineyards that are hand harvested and managed with organic or sustainable practices.  Our Chardonnay comes from three such vineyards and combines to create a wine with elegance, minerality, high tones, structure, complexity and fragrant aromatics.

VINE AGE

Average 15 year-old vines

YIELDS/ACRE

5 tons per acre

VINEYARD AND CANOPY MANAGEMENT

Leaf removal after bunch closure to promote ripening.

WINEMAKING DETAILS

The wine was vinified separately in stainless steel fermenters and finished with no Malo Lactic. Each picked at 23 Brix we like a balanced Chardonnay with the focus on fruit and natural acidity. The wine did not see any oak during its fermentation otr maturation.

                                            TA: 0.66          pH: 3.45        RS: 0.12

Alcohol: 13.0% – refreshingly balanced in today’s world of high-alcohol wines.

WINEMAKER’S COMMENTS

This vibrant, flint colored Chardonnay illustrates its unoaked composition in appearance as
well as profile. The aromas of the wine display ripe citrus and tropical notes such as guava
and passion fruit. There is subtle clove spice underneath which is expressed as varietal with a
key lime scent. The palate is a mouthful of fruit from apricot and Fuji apple to dried pineapple and ripe cassaba melon. The finish furnishes a lovely silky honey texture adding to the ripe apple, which together coats the palate elegantly. 


ABOUT LAELY HERON & HERON WINES

An unconventional childhood – living in mining towns on four continents – fostered Laely’s love of travel, adventure and a desire to explore and to experience the cultures, foods and wines of the world.  Wanderlust and curiosity have led her on many paths including studying winemaking in Bordeaux, opening a restaurant and importing wine in Denmark, and pursuing Master of Wine studies. 

With this love of wine and an entrepreneurial spirit, she started Heron Wines in 1994 with little more than a credit card, a "business plan" sketched out on a napkin, and an idea to make great and affordable wine.  When she started Heron Wines, it was unusual for an American woman to be making her own wine in France. Now Heron Wines is making wine in three countries. From the beginning, the goal has been simple: for each wine, find the best vineyards and the best regions wherever in the world they may be. 

Even today, Laely continues her global exploration to make distinctive and delicious wines from the best places on earth.