2024 Birichino - Chardonnay Saint Georges Central Coast (750ml)

Birichino’s 2024 Chardonnay Saint Georges Central Coast showcases a restrained, terroir-first approach that uses old vines and carefully chosen high-elevation sites to express Chardonnay without heavy Oak influence. Saint Georges is not a single-vineyard designation but a blended cuvée Birichino assigns to fruit from historic sites, honoring the growers behind the fruit.

The majority of the fruit for this bottling comes from Chardonnay vines planted in 1969 by George Besson Sr. on a former plum orchard in Hecker Pass, at the base of the Santa Cruz Mountains. This site, cultivated by George and his son George Jr. for more than five decades and historically sourced by Josh Jensen of Calera, provides backbone and character. It is complemented by fruit from Coastview, a high-elevation site in the Gabilan Mountains rooted in mineral-rich limestone and granite soils, and from the dry-farmed Peter Martin Ray Vineyard, planted in the early 1980s on fractured shale atop Mount Eden on the Saratoga side of the Santa Cruz Mountains.

In the cellar, each lot was picked, gently pressed, and fermented with native yeast in a combination of stainless steel and old barriques. The wine completed malolactic fermentation naturally in the spring, was racked once, and bottled in June 2025. Birichino’s style here leans on old vines and high-elevation, mineral-rich soils rather than heavy oak, reflecting the winery’s restrained, terroir-first philosophy.

This Chardonnay is described as versatile and food-friendly, with a profile that pairs well with a range of dishes while inviting thoughtful consideration of vintage and site-driven nuance. A simple, well-composed pairing foundation makes it a reliable choice for varied menus.

Key characteristics

• Blended cuvée drawing fruit from Hecker Pass, Coastview, and Peter Martin Ray Vineyard
• Old-vine Chardonnay (planted in 1969) contributes depth and texture
• High-elevation sites with mineral-rich soils provide lift and structure
• Minimal intervention winemaking with native yeast fermentation
• Fermented in stainless steel and old barriques; malolactic fermentation completed in spring; bottled June 2025

Food pairings

• Roast chicken with herbs and pan sauce
• Shellfish preparation such as grilled prawns or baked mussels
• Simple, herbed pasta dishes