2009 Reserve Chardonnay
Drought conditions continued in 2009 with few Winter rains and warm temperatures. Rain finally came in May. Summer temperatures were ideal for grape growing - cool nights and warm days - allowing grapes to ripen slowly and maximize flavor. Harvest began on September 5.
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 toasty vanilla 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. Then all of the Reserve underwent malolactic fermentation. This traditional Burgundian technique converted the grapes’ natural malic acid to the softer lactic acid and added richness and complexity to the wine.
The Reserve was then aged sur lies (on its sediment) in barrels in our caves for 15 months and the lees were stirred every two weeks to give the wine a creamy texture and a flinty aroma. The wine was bottled in February 2011.
At our Annual Vertical Tasting in February 2018, we tasted the 2009 and here are our notes: Lovely bottle bouquet with notes lemon cream, red pears and brioche. Soft, complex, nice flinty component. Sweet cream entry, grapefruit middle and vanilla, toasty notes at the end.