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Wine Details
Price:
$18.00 per bottle
Description:
This fruit came from the Red Hill Vineyard. The site is 25 miles east of us, but at 1200’ elevation remains quite cool. The fruit was harvested late on October 19 at 22.5 Brix with 8.1g/L total acids. We chose to barrel ferment this wine at cool temperatures for 1 month. The barrels were mainly older, 10% new, all French. Three yeasts were used to contribute complexity. The wine was allowed to complete malolactic fermentation and the lees were stirred monthly when the wine was topped. This cool climate site, even with complete M/L, has retained well balanced acid. The nose has evident leesy toast with aromas of green apples, pineapple and banana. The flavors are highlighted by bright lemon crème brulee with hints of apricot and vanilla. The wine is round and has good mouthfeel and a lingering aftertaste. This wine would do well with oily grilled swordfish or ahi tuna served with a lemon butter sauce.
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Varietal Definition
Chardonnay:
Chardonnay is by far the most widely planted grape crop in California and dominates California’s cooler, coastal, quality wine regions. The natural varietal ‘taste and smell’ of Chardonnay is surprisingly unfamiliar to many wine drinkers, as its true character is often guised with dominating winemaking signatures. Chardonnay’s rather subdued primary fruit characteristics lean toward the crisp fruitiness of apples, pears and lemon, but the variety’s full body is capable of supporting a host of complementary characteristics, such as oak, butter and vanilla. Regardless of what is the appropriate style for Chardonnay, the varietal continues to dominate vineyard plantings in every corner of the world. Close attention to clonal selection has made this broad geographic and climactic range of Chardonnay viable in thoughtful viticultural hands.
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