H. Klopp Vineyard
In 2014, Katy Wilson teamed up with Ted Klopp and Lauren Klopp Williams (also of Thorn Ridge Vineyard) in the planting on this coastal vineyard. The combination of the Goldridge sandy loam soils and coastal climate lend to wines with great complexity of minerality and high levels of acidity.
Meyer Lemon // Bosc Pear // Lime Zest // Honeysuckle // Crème Brûlée
Vibrant, structured, and acid-driven, our H. Klopp Vineyard Chardonnay is an excellent complement to our fuller-bodied, citrus-driven Charles Heintz Chardonnay. H. Klopp’s coastal climate and Goldridge sandy loam soils lends excellent complexity of minerality and high levels of acidity to this beautiful wine that we are excited to showcase in our portfolio.
I strive to craft Chardonnay that is a seamless balance of aroma, acid, texture, and oak influence. Once the grapes enter the winery, the clusters are hand sorted and then go straight to whole cluster pressing. I barrel ferment the Chardonnay in the cool cellar. This cool fermentation allows to maintain freshness and delicate aromas. Once primary fermentation is complete, the wine will go through malolactic fermentation. On most years, this wine goes almost all the way through malolactic fermentation, however, because of the high levels of acidity from this coastal site, the wine is still vibrant and structured. I age the wine in once used French oak barrels and leave the wine on original lees for as long as possible and in many years, that is more than 12 months. Leaving on lees with minimal stirring allows us to develop complexity and structure. I bottle this wine at anywhere from 16-18 months in barrel.
— Katy Wilson // Proprietor + Winemaker
- H. Klopp Vineyard
- Sonoma Coast