DeMayo Vineyard lies on a gently sloping hillside of the Diablo Mountain Range east of San Francisco Bay. This mature vineyard produces small clusters of intensely tropical Chardonay, which are barrel-fermented to balance aromas of ripe pears with buttered toast.
Opens with a flush of warm butterscotch, Asian pear and red apples, reminiscent of caramel apple dumplings. The palate carries hints of ripe lemon, Bartlett pear, and cinnamon bark and pastry, with a spice box finish. Longtime DeMayo fans might wonder what happened to the signature tropical aromas: this year, the remaining fruit from the now defunct Hoffman block of the DeMayo vineyard, which has a cool-climate profile of apples and pears, was joined with the more tropical fruit from the western-facing block. The resulting wine plays on the strengths of both, and is both structured and sumptuous.
2019 SF Chronicle Gold Medal
Located just a stone's throw from my Livermore art studio, the DeMayo Vineyard receives ample sunlight, brisk winds, and rolling fog from the San Francisco Bay. The 2016 vintage was gently whole-cluster pressed and 100% barrel-fermented in a combination of French and American oak, with regular stirring of the less.
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