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.
At our Annual Vertical Tasting in February 2019, we tasted the 2015 and here are our notes: Complex fruit aromas of lychee, Fuji apples, grapefruit zest. Fresh, lively on the palate entry with Meyer lemon, vanilla toastiness and sweet cream flavors.
23.1° Brix sugar
0.69 g/100 mls acidity
0.60 g/100 mls acidity