# Mayacamas Chardonnay (2023)

- **Producer:** Mayacamas Vineyards
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €63
- **When to drink:** Later
- **Serving temperature:** 10–13 °C
- **Aromas & flavours:** apple, pear, green apple, lemon, meyer lemon, kumquat, chamomile, dried flowers, sage, mint, flint, mineral, almond

## About this wine

Mayacamas Vineyards, a historic estate founded in 1889, produces its Chardonnay from high-elevation vineyards on Mount Veeder in Napa Valley. The 2023 vintage, the first fully led by winemaker Braiden Albrecht, showcases the estate's commitment to a traditional, age-worthy style. The grapes are grown on volcanic soils at elevations between 1,800 and 2,100 feet, benefiting from a cool climate that fosters acidity and structure. The vineyards have been farmed organically since 2013. The winemaking philosophy emphasizes minimal intervention and site expression, with a focus on purity and freshness, eschewing malolactic fermentation to preserve the wine's vibrant character. This approach results in a Chardonnay designed for longevity and reflection of its unique mountain terroir.

## Interesting facts

- Vineyards are farmed organically since 2013.
- Grapes are grown at elevations up to 2,100 feet.
- Winemaking prohibits malolactic fermentation for brightness.
- Only about 10% of oak used is new.

## Food pairing

The wine's high acidity cuts through rich sauces and complements fatty fish, while its structure and subtle fruit notes pair well with white meats and earthy flavors. The minerality can also enhance the natural sweetness of seafood.

## Wine making process

The Mayacamas Chardonnay is crafted using traditional methods focused on preserving the purity and site expression of mountain-grown fruit. Grapes are hand-harvested cool and typically pressed whole-cluster to maintain freshness. Fermentation occurs in a mix of neutral oak barrels, with malolactic fermentation intentionally avoided to retain brightness. The wine then ages for under a year on its lees in barrel, with a low percentage of new oak, building complexity and texture. This meticulous process results in a wine that is both structured and vibrant, designed for aging and reflecting the distinct character of Mount Veeder.