History
Chandon was founded in 1973 by John Wright and LVMH chairman Count Robert Jean de Voguë, and in 1974 planting began - now there are 1,000 acres over 64 blocks, the most important of which is in Carneros. Chandon, in fact, is the largest landowner in the Carneros region, with 900 acres of vineyards and some of the best property anywhere.
 There is also a substantial ranch in Yountville, around the winery, as well as a further 200 acres on Mt. Veeder are planted to Chardonnay, and 100 acres in Lakeville. The fruit from these estate vineyards is augmented by the best of the fruit from neighboring producers.
Each block is farmed, treated, and harvested independently. A sustainable farm program is in place, and the winery has been on the cutting edge of wetland conservation. This is part of a broad effort to combat erosion, which includes a full-time soil engineer on staff.
 In addition to the wetland conservation, biodiversity is another focus of the work in the vineyards, providing a habitat for a number of different plant and animal species, notably owls.
The philosophy in the vineyard is ultimately to ensure that the land receives as much as it gives. The natural habitat is replenished, controlled, and in many cases restored, reducing the need for pesticides and herbicides. This complimentary style of land management not only comes from the finest wine grapes, but also sets an example for our neighbors.
 The fruit is harvested very carefully. In warm years, the vineyards are picked at night, although most of the fruit is hand harvested. The winemakers have considerable input into vineyard management and harvest times specifically. In the winery, the winemaking team blends as many as 60 unique base wines from 25 vineyard sites to create each sparkling cuvée. With a wide range of diverse characteristics, Chandon crafts its signature house style – harmonious balance, caressive mouth feel and a long, soft fresh finish.
After pressing, 15 – 20% of reserve wine is added, and the must is inoculated and chaptalized and undergoes a seven day fermentation. After the alcoholic fermentation, slightly more than 20% of the base wines undergo malolactic fermentation.
For the still wine program, the Chardonnay is treated to partial whole cluster pressing, and the fermentation is begun in tank before being transferred to French oak casks. One quarter of the production undergoes malolactic fermentation.
The black grapes are cold macerated prior to their fermentation in open topped fermenters with three pumpovers daily and cask aging for a year in French oak prior to release.
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