Tucked into the rolling hills of Carneros at the southern edge of Napa Valley, Hudson Vineyard is one of the region’s most storied grape sources. Founded in 1981 by Lee Hudson, a Texas-born horticulturist who trained in Burgundy, the soil composition is what sets Hudson apart. The vineyard is planted on volcanic ground layered over heavy clay loam that naturally restricts water movement and encourages vine vigor. The result is smaller berries, lower yields, and concentrated grapes with firm acid structure, exactly the combination winemakers look for in a great Chardonnay.
Meticulously hand-harvested in the cool morning hours, this Chardonnay is whole-cluster pressed to tank and transferred with all lees to barrel. Primary fermentation is in 100% French oak barrels with 45% new French oak. Aging in barrels for 10 months on the lees, the wine undergoes bâtonnage every two weeks until native malolactic fermentation finishes. This Chardonnay is bottled without filtration for a pure vineyard expression.
Napa Valley’s 2024 growing season began with abundant winter rainfall that replenished soil moisture and encouraged healthy growth. A cool spring led to even budbreak and flowering, followed by a warm summer that advanced ripening while cool evenings preserved natural acidity. Healthy canopies provided protection through any elevated temperature days, allowing even maturity while maintaining freshness and aromatic intensity.
