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Acclaimed winemaker Paul Hobbs launched Crossbarn in 2000 to pay tribute to his family’s farming heritage and commitment to sustainable agriculture. He credits his experience growing up on a farm to developing his early awareness of the effects of terroir in fruit, after tasting apples with his father and noticing the differences in the same variety of apple grown in different orchards. These observations would deeply influence his approach to winemaking. The Crossbarn winery is located in a former apple processing facility in Sebastopol, CA, and the wines are made with labor-intensive, no-frills techniques. This delightful chardonnay comes from vineyards along the Sonoma Coast, an area that stretches from the San Pablo Bay all the way to the Mendocino County line, and one that is defined by distinct maritime influences, resulting in elegant, structured wines. Fruit is hand harvested at night, pressed whole cluster, and fermented with native and select yeasts. Each vineyard is fermented separately, and the wine is aged on the lees for five months in a combination of 90% stainless steel and 10% neutral oak. Bottling is done without fining and with minimal sulfur addition. Luscious and juicy, this chardonnay bursts with green and golden apple, pear, citrus, and floral notes. Lively acidity keeps the wine vibrant on the palate, while chalky texture, faint hints of honey, and a savory finish deftly balance things out. Sustainably grown, vegan.