Monterey County enjoys cool, foggy climate that is ideal for Chardonnay. Typically, bud break begins several weeks earlier and harvest ends several weeks later than other growing regions. This extra month of time on the vine allows the grapes to develop intense, complex flavors. Monterey County houses one of the largest AVAs, the Monterey AVA, which includes nine sub-regions, united by the cooling influence of the Monterey Bay.

Bridlewood Estate Winery's 2007 Monterey County Chardonnay was crafted to emphasize the pure ripe fruit typical of the region. A majority of the fruit was harvested at night and in the early morning, keeping the grapes at optimum cool temperatures for fermentation. The wine was briefly cold settled and then racked prior to stainless steel fermentation, during which the temperature was maintained between 57-59º F. About 92% of the 2007 Monterey County Chardonnay underwent malolactic fermentation; the remaining 8% was not allowed to go through malolactic fermentation in order to retain the delicate floral attributes.

The 2007 growing season on the Central Coast was of extremely high quality and small yields. An unusually cool, dry winter led to harvest beginning several weeks later than normal and resulted in small berries and berry sets. Spring arrived late and was relatively mild, allowing for exceptional flavor development without excessive sugars. A heat spell in August accelerated the ripening briefly, but the mild temperatures continued through a late harvest that lasted until late October in some of the Central Coast's cooler AVAs. The long growing season and small berries resulted in exceptionally complex, concentrated flavors and aromas.

This aromatic Chardonnay displays ripe aromas and pure flavors of nectarine and golden apples; time in the bottle will allow tropical flavors to develop.