The growing season in 2007 began with a cool, dry spring followed by a mild summer preserving the grapes’ natural acidity and giving the fruit ample time on the vine to develop its flavors fully. Harvested in September and October, the fruit was gently pressed and settled before fermentation in French oak barrels. The wine underwent malolactic fermentation and was aged on the lees for seven months. The resulting Chardonnay balances fresh fruit and green apple flavors with a rich, creamy texture and long finish.

Kenwood Vineyards was founded in 1970 when wine enthusiasts from the San Francisco Bay Area refurbished and modernized the former Pagani Brothers Winery, originally established in 1906.

The winery produces classic varietal wines: Sauvignon Blanc, Pinot Gris, Chardonnay, Pinot Noir, Merlot, Zinfandel, Syrah and Cabernet Sauvignon and has earned the reputation of producing consistent, quality wines.

Kenwood Vineyards sits on a beautiful, twenty-two acre-producing estate. The winery also produces wines from fruit sourced from some of Sonoma County’s best vineyards. Using the “Cuvèe” winemaking method, the harvest from each vineyard is handled separately to preserve its individuality and true character. Such “small lot” winemaking allows our winemaker to bring each lot of wine to its fullest potential.

True to history, the winery is housed in the original winery buildings. Inside, the winery has been redesigned with winemaking versatility in mind. More than 125 stainless steel fermenting and upright oak tanks are used in combination with 14,000 French and American Oak barrels, giving the winemaker ?exibility and diversity in production.