The grapes were picked at 23.6° brix, with a pH of 3.49, and 9.0 grams per liter titratable acidity. The finished wine has a pH of 3.51, titratable acidity of 7.3 grams per liter, and 13% alcohol.
Release Date: Fall 1987
By now the excellence of the ’85 vintage in California is well known. The growing season was long and cool, ideal for full flavor development of Chardonnay. At harvest moderate temperatures continued which allowed us to obtain maximum maturity through selective pickings of our small mountain vineyards.
The ’85 Estate Chardonnay is a very concentrated wine with a youthful vitality that promises great development in the bottle. Produced in our usual manner of new Burgundy barrel fermentation and complete malolactic conversions, the wine displays the typical lemon-anise flavors that his Chardonnay is known for. The combination of its strength, flavor and firm acidity bodes well of a least 5 to 7 years of cellaring.