Newton Unfiltered Chardonnay, Napa Valley

£50.50 / bottle

6 in stock

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Origin ,
Website Newton Vineyard


Newton Unfiltered Chardonnay is a barrel fermented Chardonnay made with fruit sourced from vineyards in the Carneros region of the Napa Valley.

Widely acclaimed as a California wine trailblazer, Newton Vineyard was one of the first wineries on Spring Mountain, a rugged yet serene appellation located west of St. Helena on the eastern flank of the Mayacamas range which separates Napa and Sonoma Valleys. Newton Vineyard was established in 1977, the vision of founders Peter Newton and his wife Dr. Su Hua, who recognized the potential of Spring Mountain as a prime viticultural region. Today Newton Vineyards is part of Estates & Wines, the wine division of LVMH Moët Hennessy Louis Vuitton.

Newton Vineyard comprises some 560 acres with less than one fifth planted to vine at elevations ranging from 500 to 1,600 feet above sea level. The non-farmed acreage remains in its native forested state providing natural habitat for indigenous wildlife. Sustainability is very important at Newton who are members of The Napa Green Certified Land and Winery program. The winemaker since 2016 is Italian born Alberto Bianchi who has also worked at other LVMH properties including Terrazas, Cape Mentelle and Cloudy Bay.

As mentioned, Newton Unfiltered Chardonnay is made with fruit sourced from vineyards in the Carneros AVA and Rutherford, two of Napa Valley’s coolest sites. The Carneros vineyards are situated on well-drained, rolling hill  sloping to the San Pablo Bay. The proximity of the bay moderates the vineyard microclimate with morning and evening fog and afternoon breezes. The maritime climate helps to produce a long-growing season to develop even and optimal ripeness. The Rutherford vineyards are situated at a warmer site with richer soils which lends more body to the blend

Newton Unfiltered Chardonnay is 100 percent barrel fermented using indigenous yeasts. The wine was aged for a total of 12 months in French oak barrels. During maturation every barrel as hand-stirred weekly to re-suspend the sediment, a technique that protects the wine from oxidation and creates added complexity. The individual lots were then blended and bottled unfiltered.


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