The grapes were harvested September 3-12 with an average Brix of 23.8°, 10.1 grams per liter acidity, and 3.34 pH. The finished was has 7.0 grams per liter of acidity, a 3.42 ph and 13.4% alcohol.
Release Date: Fall 1986
1984 was a year of strong contrasts in the weather. The winter began with a bang, bringing in one storm after another. Highly reminiscent of the prior two winters, we were getting quite accustomed to working in the driving rain. Then, at the end of December the winter abruptly ended. By February the growing season had commenced, and by spring we were in the midst of a drought year.
With the ’84 vintage there is all of the power and grace you have come to expect from our estate grown Chardonnay but with an added intensity of character. Because of the extreme dryness, the normally small berries of our old vines were tiny. As the berry gets smaller the flavor and acidity of the wine increases due to the higher proportion of skin to juice.
Produced, as always, in our traditional manner of new barrel fermentation and full malolactic, this wine has the necessary balance and structure to age gracefully well into the next decade.