Item is a magnum (1.5 L) of 2016 La Crema Russian River Chardonnay

Rich. Textured. Rened.

“GREEN APPLE, honeysuckle and hazelnut brioche. On the palate, BAKED PEAR, lemon meringue and NUTMEG.”

JEN WALSH, WINEMAKER

Our original name, La Crema Vinera, means “best of the vine,” setting the standard for all we do since 1979. Our family-owned and operated winery focuses exclusivelyon cool-climate appellations. We’re continually exploring these very special regions— passionate in our belief that they make uniquely expressive and elegant wines.

A REMARKABLE PLACE

Picture a meandering river. Tall redwoods rise from its banks. Thick fog snakes along it,up from the ocean into nooks and crannies lush with forests, farms, and rolling vineyards. Small communities dot the riverside, home to artisans and farmers who work the land. This is the Russian River Valley, the heart—and soul—of the Sonoma Coast. It’s one of the world’s best cool-climate appellations.

It’s a place for La Crema.

EXCEPTIONAL GRAPES

A cool climate means grapes spend more time on the vine. That allows a deeper, moredramatic spectrum of avors and aromas to develop. And that creates decidedly rich and layered wines.

After 4 years of drought, winter rains provided ample soil moisture for the 2016 growing season. Mild weather in February coaxed vines to awaken from dormancy and budbreak occurred earlier than usual. Temperatures remained moderate during bloom and early grape development which permitted the vines to set an average crop. Additional rainfall in March and April resulted in healthy canopy growth. Heat drove sugar levels in late summer, fog moderated this inuence and the acidity levels remained high in the Russian River. Harvest for our Chardonnay began on September 9th, 2016.

ARTISAN WINEMAKING

Our boutique, hands-on techniques continued into the winery. The fruit was hand-picked, whole cluster pressed and settled for twenty four hours before being racked to barrel for fermentation. Fifteen percent of the lot was co-inoculated with a house strain of malolactic bacteria; these barrels were then used to top the remainder of the lot during post primary fermentation. The lees were stirred 1-2 times per month and the wine was aged for nine months.

These grapes were sourced from ten vineyards spread across the Russian River valley AVA and sub AVA of Chalk Hill. The estate vineyards include Kelli Ann, Piner and Saralee’s. The clones include 4, 76, 95, 96 and 809. Soils are predominantly free draining sandy loams.

The soulful, spirited Russian River Valley in every sip.