2022 Spear Chardonnay
2022 Spear Chardonnay
2022 Spear Chardonnay
2022 Spear Chardonnay
2022 Spear Chardonnay
2022 Spear Chardonnay
2022 Spear Chardonnay
2022 Spear Chardonnay

2022 Spear Chardonnay

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Our love for mineral-laced, high-tension Chardonnay runs deep—so deep, in fact, that a surprising portion of our wine research budget is devoted entirely to it. Our favorites walk a perfect tightrope: rich, but taut; savory yet refreshing. There’s a kind of magic when texture and nerve are in harmony—and that’s the goal with this wine.

This is our second vintage working with Spear Vineyard, and it’s a follow-up we’re incredibly proud of. With a slightly different winemaking approach and a smaller production, this wine captures even more of the vineyard’s brilliance. 

The wine opens with a stony, savory nose: slate, salt air, hazelnut, lemon curd, and fennel pollen. On the palate, you’ll find flavors of quince, Gravenstein apple, and yellow nectarine carried on a beam of brightness. The finish is long, saline, and taut—a steely ribbon of minerality that lingers like a sea breeze.

Label Design by Alex Goose

100% Chardonnay

Spear Vineyard is located on Hwy 246 on the northeastern end of Mt Carmel and is actually on the opposite side of where Sea Smoke sits. This part of the world is so incredibly gorgeous. It is quite cold here, which gives us a lot of hang time to develop intense flavors. The vineyard faces north-east and is on the sandiest of soils which require irrigation. The vineyard’s aspect allows for a bright and mineral laden wine. The vintage was marked by very cool weather with no heat spikes until after we had picked.

Pair this wine with petrale sole meunière, chicken with harissa and lemon tahini, or even fish tacos with spicy pico de gallo. Anything bright, briny, or zippy will light it up.

With Chardonnay meant to express minerality over power, the day you pick is of paramount importance. Since this was our second time working with this vineyard, we knew our ideal ripeness level was right at a hint of ripe flavor in the fruit. Not dissimilar to our work with Chenin Blanc, we’ve found the ideal harvest is at about 19-20 brix. We whole-cluster pressed the grapes as soon as they got into the winery and avoided skin contact. We pressed (to only 1.1 bar) to a stainless-steel tank, added 10ppm sulfur and settled at cellar temp for 24 hours. The hard press wine was kept separate and not added back. After the settling period, we racked the juice with the light lees to another tank and warmed it up to initiate fermentation naturally. Once the fermentation started to kick, we transferred the juice to a mix of used Stockinger 600L demi muids new barrels from DAMY. After nearly a year in barrel, we transferred the wine to stainless steel tanks for eight additional months of aging to tighten up. We did not fine or filter this wine. This wine will continue to age very well for the next several years if kept at a consistent cool temperature.

Production: 250 cases | ABV: 12.36% | TA: 6.40 g/L | pH: 3.52 | VA: 0.65 g/L | DCO2: 835 ppm | Total SO2: 68 ppm | RS: 1.06 g/L | Turbidity at bottling: 7.09 NTU

Download a technical data sheet here.

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Produced + Bottled by Las Jaras Wines in Sebastopol, CA

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