2005 Chardonnay

Recent Tasting Notes

Lovely, young; pear and sweet grapefruit aromas, soft vanilla. Good balance and development. Crisp entry, good finish, clean. Enjoy now. 

Winemaker's Notes

2005 was an ideal growing season with our coolest Summer in 25 years. It was a vintage winemakers dream of because moderate temperatures allowed the grapes to ripen slowly and evenly. We began our harvest on September 6 with the grapes measuring:

The newly pressed Chardonnay juice resembles unfined, unfiltered fruit juice. The clearer the juice, the fruitier the fermentation will be, so we clarified the juice by settling it overnight at 50° F and then inoculated it with yeast. We used four different strains of yeast, each providing unique components of richness to the wine.

To add complexity and depth, we fermented 43% of this wine in new French oak barrels producing a nutty, toasty aroma and greater depth on the palate. The remaining 57% was fermented in stainless steel tanks at 60° F to retain more of the grapes’ aromas of citrus and tropical fruits. After alcoholic fermentation, 40% of the wine underwent malolactic fermentation, converting the wine’s natural malic acid to the softer lactic acid, adding a buttery character to the aroma and a rich, creamy texture on the palate.

Aged for nine months in French (82%) and American (18%) oak, then bottled in July 2006, the wine had:

Youthful, bright and fruit-driven, the 2005 opens with ripe pear, sweet grapefruit and floral aromas. On the palate, its creamy texture and vanilla toastiness add richness and depth to the wine. It has a long, soft finish that allows you to enjoy the wine's flavors. As the 2005 ages, it will develop more of the complexities and nuances we look for in our wines.

September 2007