Located just 1.2 miles from the cold Pacific, Bassi is our most coastal site and is farmed organically with biodynamic practices and inputs.
The Bassi Chardonnay was originally planted in 2001 on a south-facing hillside of marine-derived sandstone and sandy loam soils. These soils along with cold marine air make for a lean, salty, citrusy, and mineral-driven Chardonnay.
Upon harvest, the fruit was gently pressed and then settled overnight before being barrel fermented in old French oak barrels with native yeast. After fermentation, the barrels were topped without disturbing the lees and aged for 10 months before bottling without fining or filtration.
Our Bassi Chardonnay tastes like where it comes from. White citrus flowers, a saline minerality, lemon, and pear notes all waft from the glass. On the palate, the wine offers generous fruit and coastal salinity, and is held together by a core of bright acidity.
Only 120 cases produced.
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