Duckhorn Chardonnay

At Duckhorn Vineyards, we have been making wine using grapes from the finest Napa Valley vineyards for over 35 years. Building on this rich history, our Napa Valley Chardonnay comes from the coolest regions. In the cellar, we applied classic techniques of French oak barrel fermentation with lees stirring, resulting in a Chardonnay that balances the complexity and richness of Napa Valley. Vineyard Notes
11 Vineyards Harvested
Production Notes
Varietal Content 100% Chardonnay Cooperage 100% French Oak Château-style barrels (60 Gallons) 90% Barrel-fermented 45% New oak, 55% Second Vintage 4 months sur lie
Winemaker Notes
This lush and complex Chardonnay showcases layered aromas of white peach, nectarine, tangerine zest and honeydew melon, followed by rich, warm notes of crème brulée and chai. Though the palate is round and silky, a fluid acidity provides balance and length, while adding definition to flavors of stone fruit, citrus blossom and melon.
Production
The 2012 growing season offered near-perfect growing conditions. Though budbreak was late due to heavy spring rains, warm weather during bloom allowed the vines to set a large crop. Increased yields were the result of more berries, not larger berries. This translated into even higher quality in the winery, as the skin-to-juice ratio remained ideal. Slightly cooler-than-average post-veraison weather and a lack of any heat events allowed for greatly extended hang time. Harvest was 2-3 weeks later than average, and the grapes arrived at the winery in pristine condition.
Other Notes
Released: April 2014
Vintage
2012
Varietal
Chardonnay
Appellation
Napa Valley
Harvest Date
September 20 November 3, 2012
Sugar
22.5° Brix
Acid
0.50 g/100 ml titratable acidity
pH
3.71
Fermentation
14-28 days fermentation at 50-65° F
Bottling Date
August 2013
Alcohol %
14.1

Region Description

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.