Chardonnay | Carneros AVA, Sonoma


Cooled by the San Pablo Bay and the cooling winds of the Petaluma Gap, Carneros is a great region for growing balanced, quality Napa/Sonoma Chardonnay grapes. Carneros offers some of the finest classic California Chardonnays.

Tolay Springs 2019 Stats: Brix: 23.7°, pH 3.41, TA: 7.4 g/L, YAN 319

Recommendations: Potential alcohol of 13.7%, no additions required, ferment 45° – 55° f

Product Quantity

Chardonnay, Carneros - All Locations



Frozen White Grapes – Sold as pressed and settled juice. Yields are estimates and vary depending on the winemaker’s racking style. All juice listed under current inventory is frozen.

  • Pails contain 5.25 gallons/19.9 liters of juice and will yield approximately 4.5 – 5 gallons of finished wine.
  • Drums contain 46 gallons/174 liters of juice and will yield approximately 42 – 45 gallons of finished wine.
  • IBC Totes contains 240 gallons / 908 liters of juice and yield approximately 228 gallons of finished wine.
  • Delivery:
    • Pails can be shipped via FedEx, LTL or picked up at the freezer. We cannot FedEx drums.
    • FedEx Shipping – Orders from CA and OR ship at the same rate. If shipping to the Midwest or East Coast, select pails from PA for the best rate.

2019 Harvest Pre-order will launch in July. Pre-order is required on all fresh grape sales and recommended for frozen grapes to guarantee availability. For orders of a ton or more, please contact us directly. Sign up for our email list to stay updated on the harvest

Fresh White Grapes are sold as chilled, pressed settled juice at harvest. Pre-order is required, fresh grapes cannot be shipped.

  • The minimum order is 5 US gallons/18.9 Liters. Special pricing is available for bulk orders of 275 gallons or more.
  • Please note, fresh grape juice is sold net, without containers and must be picked up at the processing site at harvest. California grapes/juice are processed in Petaluma, CA. Oregon and Washington grapes are processed in Underwood WA (1 hr. East of Portland, OR).

Winemaking Thoughts

2017 was a warm vintage for the Carneros. Be sure to add tartaric acid prior to fermentation for smooth integration. Recipe quantities listed are per pail of grapes.

  • Juice Panel: Brix 23.6, 3.8 pH, TA 6.1 g/l, Malic Acid 4.7 g/l, YAN,  40 ppm S02 was added at pressing.
  • This wine expresses itself well with or without malolactic fermentation. Both versions require bentonite fining just prior to bottling.
    • Version A: Use DV10 yeast.  Add 19 gr. of Tartaric acid, ferment cool and complete malolactic fermentation. Adjust acid further as needed after ML.
    • Version B: Use DV10 yeast.  Add 19 gr. of Tartaric acid, ferment cool. Adjust acid further as needed after fermentation. Add lysozyme to prevent malolactic fermentation.

Tolay Springs Vineyard

Tolay Springs Chardonnay and the San Pablo Bay in Carneros

Santo Giordano Vineyard

The vines are cooled by morning fog and the influx of afternoon marine air. Located in the Carneros AVA next to San Pablo Bay, across Arnold Drive from the Gloria Ferrer Vineyard.

Sangiovese Field

Carneros Sangiovese undergoing veraison