2010 Reserve Chardonnay
Heavy Winter and Spring rains (over 48 inches) replenished our water table and nourished our vines. Summer temperatures were mild, allowing the grapes to ripen slowly and develop intense flavors. Harvest began on September 22.
Following techniques I learned during my internship at Domaine des Comtes Lafon in Meursault, France, we barrel-fermented the juice in new and one-year-old French oak barrels to give the wine a roasted nuts aroma and a richness on the palate. After primary fermentation, we moved half of this wine with its lees (yeast sediment) to older French oak barrels to allow the wine to develop and age without becoming too oaky. All of the Reserve underwent malolactic fermentation. This traditional Burgundian technique converted the grapes’ natural malic acid to the softer lactic acid, adding richness and complexity to the wine.
The Reserve was then aged sur lies (on its sediment) in barrels in our caves for 15 long months and stirred every two weeks to give the wine a creamy texture and a flinty aroma. The wine was bottled in February 2012.
At our Annual Vertical Tasting in March 2016, we tasted the 2010 and here are our notes: Elegant. Orange/grapefruit blossoms, flinty, Asian pear aromas. Rich, round mid-palate with sweet vanilla, lemon cream and toasty flavors. Long, lingering finish.