Nestled against the foothills of Monterey County’s coastal ranges, Longford Estate is characterized by the morning fogs that often linger until mid-day. This cool growing region is known for elegant, layered wines of delicacy and balance.
Hand-harvested in the cool morning hours to ensure bright and lively flavors, the grapes were whole-cluster pressed to enhance and preserve the fresh fruit aromatics, then pumped to stainless steel tanks for settling and fermentation on the lees. After primary fermentation, 45% of the blend was aged on 100% French oak to enhance the creamy texture and vanilla-scented oak spice that characterizes this wine. At Longford Estate, our approach is to express the bright fruit qualities of our Chardonnay and showcase the distinct character of our sustainably farmed vineyards in Monterey County.
With citrus and tropical fruit aromas and undertones of toasty oak, this food-friendly wine is perfect for all occasions. Full-bodied, creamy and richly-textured, our Chardonnay is still balanced and approachable. Try Longford Estate Chardonnay with this easy and delicious summer salad of Burrata with Heirloom Tomatoes and Fresh Basil. View Recipe >
Hand-harvested in the cool morning hours to ensure focused and bright fruit flavors, the grapes were then carefully sorted, destemmed, crushed, and fermented dry in open top fermenters. The firm cap of skins and seeds that bubbles up and forms on the surface during fermentation was gently punched down three times per day. This process gives the skins as much contact with the fermenting wine as possible, allowing extraction of color and phenols from the skins. After a 10-day fermentation in stainless steel tanks, the wine was racked clean for aging with French, American and Hungarian oak.
Classic Cabernet aromas of ripe dark cherry, blueberry and vanilla infuse the glass of this rich, ruby wine. Beautifully balanced and elegant on the palate our 2014 Cabernet Sauvignon features supple tannins complemented by flavors of juicy blackberries, savory herbs and mocha. Medium-bodied and balanced with a lingering black fruit finish, this wine is delicious now and will continue to mature for the next 3 – 4 years.
The grapes for this wine are sourced from our estate vineyards in Monterey County. Hand-harvested in the cool morning hours to ensure focused and bright fruit flavors, the grapes were then carefully sorted, destemmed, crushed and fermented dry in open top fermenters. The firm cap of skins and seeds that bubbles up and forms on the surface during fermentation was punched down three times per day. This process gives the skins as much contact with the fermenting wine as possible, allowing extraction of color and phenols from the skins. After a 10-day fermentation in stainless steel tanks, the wine was racked clean for aging with French oak.
Lush Pinot Noir aromas of ripe cherry, strawberry and rose petals jump delightfully from the glass. Beautifully balanced and silky on the palate our Pinot Noir features soft tannins complemented by flavors of red plums, pomegranates, raspberries and mocha. Round and balanced with a lingering red fruit finish, this wine is delicious now and will continue to mature for the next 3-4 years.
Hand-harvested in the cool morning hours to ensure bright and lively flavors, the grapes were then destemmed, lightly crushed, and allowed to macerate with their red skins for 12 hours before being gently pressed. Maceration is the process of soaking the color and phenols out of the grape solids and allows for a greater extraction of color and flavor. Fermentation was conducted with select yeast at cool temperatures in stainless steel to retain the bright fruit esters and floral aromas. After fermentation, our Pinot Noir Rosé was aged in stainless steel for seven months.
A medium-bodied wine that spills forth with lively aromas of fresh strawberries and pomegranates, with lovely floral notes. Bright fruit flavors of raspberry and cherry are framed by a crisp, balanced acidity that unfolds into a smooth, elegant finish. Enjoy its fresh fruit pleasures with lightly cooked salmon or tuna, fish tacos, salads, an array of cheeses, or all on its own as an afternoon aperitif.
It takes a village to make great wine. From the vineyard to winemaking to bottling, we’re lucky to have a seasoned team that brings together many years of collective experience growing and making wine in Monterey County. More than that, they share our common values of sustainability, excellence, and hard work that form the foundation for all we do. We know that making wine is one of the very best jobs in the world, and when you have a team of like-minded people working hard together, anything is possible!
The wines of Longford Estate are independently certified sustainable by the California Sustainable Winegrowing Alliance (CSWA) through their Certified California Sustainable Winegrowing (CCSW) program, through the international organization GLOBAL G.A.P. through their G.A.P. (Good Agricultural Practices) certification, and through the British Retail Consortium (B.R.C.).
CSWA is an organization that sets forth best practices in environmental stewardship, conservation of natural resources, and socially equitable business practices. CSWA also conducts yearly, independent audits of participants in their program. GLOBAL G.A.P. is the internationally recognized standard for farm production whose goal is safe and sustainable agricultural production. B.R.C. is a world-recognized certification for food safety and production that covers all aspects of our operations.
The grapes for our Chardonnay are sourced from our estate vineyards in Monterey County, known for foggy mornings and strong afternoon winds. These conditions produce wines of intense varietal character and vivid aromas. The mean annual air temperature is about 60°F and evening coastal fogs in the spring and summer often linger until mid-morning the following day. The result is a longer growing season than other premium areas and wines that are typified by vibrant fruit character and balanced acidity.