Delicate aromas of apple and pear lead to notes of melon and creamy butter on the palate. The refined flavors of this Chardonnay cumulate in a lingering finish that gracefully balances sweet oak, caramelized sugar, and fruit. Ray Einberger, Winemaker.
The mild winter allowed the vines to remain in good shape throughout the cold months.
In May, one to two weeks before bloom, temperatures spiked to 100 degrees for about a week
The heat spike led to a smaller canopy which allowed for more light penetration, and contributed to good flavor development in the fruit. The hot temperatures also contributed to smaller berries with concentrated flavors.
During fruit set the weather conditions were favorable and the summer saw mild to average temperatures.
Veraison started 10 days ahead of average.
At the beginning of harvest, temperatures were moderate and weather was ideal for harvest. Vinification:
Whole berry Chardonnay was pressed and the juice was allowed to settle for two days, at 50 degrees, in stainless steel tanks.
The clean juice was placed into a combination of new and one- to three-year-old American and French oak barrels.After initial fermentation, the wine was re-inoculated to begin malolactic fermentation.
All barrels were hand-stirred weekly for six months.Blending occurred after a total of nine months in barrel.A portion of the blend was stainless steel fermented to increase varietal aromas and enhance the wines overall bouquet.