(2012 Vintage) Our Chardonnay fruit was 100% whole-cluster-pressed to minimize astringency from the skins. Pressing the fruit cold assures even lower extraction of astringent compounds, which also increases the long term aging potential in white wines. Three quarters of the juice was barrel fermented in 35% new French oak barrels at 50-55º F, a slow, cool fermentation that fostered a perfect balance of ripe fruit, yeast, natural acidity and toasty oak. The remaining portion was fermented in stainless steel tanks, with those lots transferred to barrel once fermentation completed. While barrel fermentation promotes complexity and richness, tank fermentation maximizes fruit intensity. Partial malolactic fermentation, primarily of the higher acid lots, further enhanced the harmony of these elements. During nine months of barrel aging, the wines were frequently hand stirred to promote the integration of fruit, yeast, acid and oak, resulting in a beautifully balanced Chardonnay of elegant richness.
I not usually one for big Cali chards, but I drank this with popcorn while binging on Game of Thrones and it kinda rocked. No joke - may be best pairing of this season.
Tried this at the CNY banquet from Juanita Upon pour, fragrant aroma rushed up to the nose. Balanced sweet, full of flavor. Great wine!
Thomas and Bianca liked. Brought home from Brio 12/27/15.
Stunningly good classic chard, full bodied, oak, buttery
Bold, thick and mature taste in white wine. No
Wine & Spirits(2001 Vintage)
Wine Enthusiast(1999 Vintage)
Wine Spectator(1999 Vintage)
Wine & Spirits(1999 Vintage)