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 a tasting in August 2019, we tasted the 2015 and here are our notes: Lovely now, the 2015 has complex aromas of red pears, Meyer lemon tart and brioche. It is supple and silky on the palate with flinty, floral notes as well as flavors of melons and crème brûlée. This Chardonnay has the complexity and balance to allow it to develop well for at least another year.
23.1° Brix sugar
0.69 g/100 mls acidity
0.60 g/100 mls acidity