Description
Produced from our own 25 year-old estate vines, you can be guaranteed that our Chardonnay remains consistent in quality and character year after year, and the 2009 is a particularly outstanding vintage. Fruit flavors of crisp green apple, pear, and lemon zest with a hint of toasted oak, along with a creamy mid-palate will leave a lasting impression in your mouth. A true crowd pleasing wine that can be enjoyed with food or simply by the glass any time of year.
Harvest Notes
The colors and aromatics from the 2009 vintage are exceptional. A cold, dry winter led to a normal bud-break in March, with bloom and fruit set following shortly thereafter. During the summer, tight clusters formed with small and even berry sizing. Canopy development was ample, protecting the clusters from sunburn throughout the summer season. A heat spike in early September brought fruit into the perfect physiological ripeness, readying the clusters for harvest. The 2009 vintage is the result of a stellar growing and ripening season. These wines are remarkably well-balanced, displaying concentrated fruit, intense flavor profiles and vivid color extraction. ...
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The colors and aromatics from the 2009 vintage are exceptional. A cold, dry winter led to a normal bud-break in March, with bloom and fruit set following shortly thereafter. During the summer, tight clusters formed with small and even berry sizing. Canopy development was ample, protecting the clusters from sunburn throughout the summer season. A heat spike in early September brought fruit into the perfect physiological ripeness, readying the clusters for harvest. The 2009 vintage is the result of a stellar growing and ripening season. These wines are remarkably well-balanced, displaying concentrated fruit, intense flavor profiles and vivid color extraction. One of the best vintages from the Paso Robles Appellation yet!
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Winemaker Notes
After the fruit was hand-harvested, it was whole cluster pressed and the juice was cold-settled for forty-eight hours before racking. One third of the juice remained in stainless steel tanks to undergo slow cold fermentation in order to retain an abundance of Chardonnay’s natural fruit characteristics. No malolactic fermentation took place with this portion. After primary fermentation, another one-third of the juice was transferred to twenty-five percent new French oak barrels and the remaining juice was placed in neutral French oak barrels and was stirred once a week. The barreled wine was left sur-lie for five months to complete malolactic ...
more
After the fruit was hand-harvested, it was whole cluster pressed and the juice was cold-settled for forty-eight hours before racking. One third of the juice remained in stainless steel tanks to undergo slow cold fermentation in order to retain an abundance of Chardonnay’s natural fruit characteristics. No malolactic fermentation took place with this portion. After primary fermentation, another one-third of the juice was transferred to twenty-five percent new French oak barrels and the remaining juice was placed in neutral French oak barrels and was stirred once a week. The barreled wine was left sur-lie for five months to complete malolactic fermentation. Prior to bottling, the tank and barrel portions were combined in a tank to settle, and then bottled.
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