2007 Chardonnay

Recent Tasting Notes

Bigger than the 2006; luscious, juicy-fruit, hints of pears; bright aromas. Crisp, aromatic in the mouth due to its youth; well balanced, lively; will continue to develop for two more years.

February 2010

Winemaker's Notes

2007 marked the beginning of another drought cycle. Our Winter rainfall was half of normal. Summer temperatures were moderate with foggy mornings and warm afternoons. A heatwave at the end of August brought a quick start to harvest which began on August 30 with the juice 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 45% of this wine in French oak barrels producing a nutty, toasty aroma and greater depth on the palate. The remaining 55% was fermented in stainless steel tanks at 60° F to retain more of the grapes’ aromas of citrus and tropical fruits. After alcoholic fermentation, 45% 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 2008, the wine had:

Youthful and fresh, the 2007 opens with pear, citrus and floral aromas. Its lively entry, creamy texture and sweet vanilla flavors add richness and depth to the wine. It has a long, soft finish that allows you to enjoy the wine’s flavors and complexities. As the 2007 ages, it will develop the nuances of bottle bouquet that are found in our older Chardonnays.

September 2009