Yield: 3/4 tons per acre (lowest harvest on record)
Harvest: September 17th-23rd
Numbers @ Harvest: 24.0 Brix, 3.6 pH, 7 grams acidity
Barrel Regimen: French Burgundy 50% new; 50% 1 year; 100% Barrel Fermented; 100% Malolactic; aged 9 months
Bottling: July 2006; lightly filtered
Release Date: Fall 2008
In 2005 many vineyards along the Northern California coast were dealt a hard blow during the flowering period and we were among them. Untimely rains reduced the crop to a historic low, however, the rest of the growing season was fantastic, cool and long—thus the great and small of the wine world.
With such a small crop, less than one ton per acre, the ripeness was effortless. Complex orchard fruit aromas of peach-nectarine combine with the more typical lemon-earth-anise profile that is associated with our Estate Chardonnay. Good acidity and total dryness drive the compelling finish. Youthful and vibrant, this wine is drinking well but will be even better in two to ten more years.
Barrel aged, sur-lie, for one year and bottled aged for another two, the Estate Chardonnay takes this much time to fill out and develop its personality. This is the most enigmatic wine we make.