Ocean-cooled, mountain-grown—tensile, aromatic, and beautifully poised.
Our Moon Mountain Chardonnay rewrites the Napa script. Perched above the fog line with steady Pacific and San Pablo Bay breezes, the site delivers long hang time without weight. We night-harvest for freshness, press whole-cluster, and ferment in a mix of barrel and stainless steel. Malolactic fermentation is blocked to preserve snap; new French oak is kept modest (about 20%) for lift over lumber. We age the wine sur-lie and bottle with patience, after multiple small picks across the north-facing hillside to balance phenolic depth with natural acidity.
The result: a Chardonnay that’s vivid and textural—clean lines, definitely not a butter bomb.
White Peach. Lemon Zest. Crushed Rock.
In the glass: citrus oil, Bosc pear, jasmine, honeysuckle, and wet stone. A creamy mid-texture (think lemon meringue) meets a bright, driving acid line that carries through a long, saline finish. Delicious on release, it really sings over the next 3–6 years.
“We tasted the world's benchmark Chardonnays, set the target, then made the Moon Mountain expression—no butter, just tension and texture.” —Jason Itkin
“We always hated the big, buttery thing. This is crisp—almost like a round Sauvignon Blanc—and it has become the go-to wine of many Chardonnay skeptics.”
— Kisha Itkin, Founder & CEO
