BREA Chardonnay Central Coast 2022
We picked the fruit at 20.5 – 21.5 brix to capture a nice balance of acidity and fruit. The grapes went direct to press and the juice was barrel fermented using only native yeasts. The wine aged in neutral French Oak barrels for 6 months and went through full malolactic fermentation. Since we allow the wine to go through full malolactic fermentation, we pick early so it can maintain its natural acidity.
VINEYARDS: WHEELER VINEYARD + KEVIN OLSON VINEYARD
LOCATION: CENTRAL COAST
TOTAL PRODUCTION: 2,900 CASES
BREA Wines are made naturally, meaning no use of inoculated yeasts or bacteria. We use only native yeast to spark fermentation. A minimal dose of S02 is added 4 weeks before bottling to some wines. Nothing else is added to the wines.