The Harvest
1999 was a long cool season-one that began and ended late. Typically we harvest Bien Nacido Chardonnay in mid to late September. However, residual cool weather effects of El Niņo delayed our schedule by as much as two weeks in 1999. We began picking Chardonnay in J block on September 24th. V block was picked on October 3rd and W was harvested on the 7th. Total yield was less than 35 hectoliters per hectare. The vintage was marked by two significant factors: Exceptionally long hang time and two periods of very warm weather. After a long, cool spring and summer, we experienced a heat spike the second week of September and another in the first week of October. This warm weather brought about significant ripeness, developed flavors and assisted in the overall balance of the fruit. I consider 1999 to be one of the great vintages for Chardonnay from the Central Coast.

The Vineyard
Bien Nacido Vineyard is renowned as one of the premier Chardonnay and Pinot Noir vineyards in Santa Barbara County. In fact, many critics often equate it with the great vineyards of Burgundy.

In 1969, the Millers, a fourth generation California farming family, purchased the property. They quickly realized that the soil and climate were ideal for growing grapes. In 1970, they began planting Chardonnay and Pinot Noir.

The grapes for this wine were harvested from J, V and W blocks. J block is a clone-4 planted to a vertical shoot trellis on 6x1 spacing and cane-pruned. V block is a UC 4-clone, cane-pruned and planted to a vertical trellis on 3.5x5 spacing. W block is a UC 5-clone planted to a vertical shoot trellis on 3.5x5 spacing. All three blocks sit on a plateau and are considerably more exposed to the cool marine breezes--allowing the fruit to retain high natural acidity. Soil consists of elder loam--a well-drained, sandy loam that developed in alluvium derived from acid shale and sandstone. In a representative profile, the surface layer is dark-gray sandy loam about 23 inches thick. The underlying layers are gray and light brownish-gray stratified sandy loam and fine sandy loam to depths of 60 inches or more. Elevation is 800 feet and the average annual rainfall is 12-18 inches. The average annual air temperature is about 58 °F, and the frost-free season is 240 to 300 days.

The Production
The wines of Burgundy have long captivated me. I have has studied and emulated the Burgundian artisans most admired the world over and for this bottling of Bien Nacido Chardonnay, I've employed their traditional techniques to bring forth the distinctiveness of these particular rows within blocks J, V and W.

The grapes were hand picked and delivered to the winery in the morning and then whole-cluster pressed using a small bladder press. The lower yield of whole cluster pressing is offset by more delicate, low phenolic juice. Cold settled for 48 hours, the juice was then racked to barrel. Fermentation took place in a combination of new and 1-year old French oak barrels coopered by Yves Sirugue. I prefer the long, elegant finish that these Burgundy barrels impart on Chardonnay. Leuconostoc bacteria were added during primary fermentation to induce malolactic fermentation (a conversion of malic acid to lactic acid). This conversion helps reduce total acid and softens the wine. The wine was aged sur lees (on the yeast) for 16 months to reduce oxygen uptake and soften the mouthfeel. Barrels are hand stirred every two weeks for three months to improve texture and overall mouthfeel. The wine is protein stabilized but remains unfiltered. This Chardonnay was aged one year in-bottle before release.