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Winemaker's Notes
Our appellation release of chardonnay exemplifies all the verve and personality of the 2006 vintage. An opalescent pale straw hue carries an expressive nose that sings with heady aromas of white flowers, honeysuckle and citrus oil, preparing the senses for a palate creamy in texture and bursting with flavors of tropical fruit and custard. A touch of citrus refreshes on the finish. Alcohol 14.7%
Harvest
Harvest Dates October 15 - October 17
Harvest Brix 23.9° 25.8°
Growing Season 2006 was slightly cooler overall than 2005 and began with delayed bud break due to long, wet spring. The weather warmed in May, continuing through summer and into fall to provide the extended growing season needed for fruit to ripen fully. Harvest began late but was accelerated by mid-harvest rains in early October. A quick response and careful hand-harvesting allowed us to keep quality high and yields low.
Winemaking
Hand-harvested grapesg
Whole cluster, direct to press, cold
Barrel fermented with indigenous yeasts; 4 months to completion
Concurrent native malolactic fermentation in barrels; 4 to 5 months to completion
Aged 10½ months in French oak barrels; 59% new; sur lies aged and stirred biweekly
Unfined and unfiltered; bottled august 2007
Our appellation release of chardonnay exemplifies all the verve and personality of the 2006 vintage. An opalescent pale straw hue carries an expressive nose that sings with heady aromas of white flowers, honeysuckle and citrus oil, preparing the senses for a palate creamy in texture and bursting with flavors of tropical fruit and custard. A touch of citrus refreshes on the finish. Alcohol 14.7%
Harvest
Harvest Dates October 15 - October 17
Harvest Brix 23.9° 25.8°
Growing Season 2006 was slightly cooler overall than 2005 and began with delayed bud break due to long, wet spring. The weather warmed in May, continuing through summer and into fall to provide the extended growing season needed for fruit to ripen fully. Harvest began late but was accelerated by mid-harvest rains in early October. A quick response and careful hand-harvesting allowed us to keep quality high and yields low.
Winemaking
Hand-harvested grapesg
Whole cluster, direct to press, cold
Barrel fermented with indigenous yeasts; 4 months to completion
Concurrent native malolactic fermentation in barrels; 4 to 5 months to completion
Aged 10½ months in French oak barrels; 59% new; sur lies aged and stirred biweekly
Unfined and unfiltered; bottled august 2007