The mild, dry Winter of 2015 led to an early start in the growing season. Cold temperatures in May adversely affected our bloom which led to lower yields. Moderate Summer days allowed the grapes to ripen slowly and evenly. We began harvest on August 26.
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 48° F allowing the sediment to fall to the tank’s bottom. We then moved the juice and inoculated it with yeast. We used four different strains of yeast, each providing a unique flavor profile to the wine.
To add complexity and depth, we fermented 50% of this wine in French oak barrels giving it a roasted nuts aroma and greater depth on the palate. The remaining 50% was fermented in stainless steel tanks at 52° F to retain more of the grapes’ aromas of citrus and tropical fruit. After alcoholic fermentation, 42% 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.
Elegant and floral, the 2015 opens with d'anjou pear and lemon curd aromas. It is bright and lively on the palate with flavors of tropical fruit, sweet grapefruit and toasted bread that add richness and depth to the wine. Round, complex, fresh, the 2015 is both youthful and well-balanced. As it ages, it will develop the nuances of bottle bouquet that our Chardonnays display as they mature.
23.1° Brix sugar
0.69 g/100 mls acidity
0.60 g/100 mls acidity