2019 Reserve Chardonnay
The Winter of 2019 was cold (with temperatures dipping into the low 20’s) and wet (our rainfall total for the year was 55”; average is 36”). Our Summer temperatures were perfect with warm days and cool nights. The ideal growing season postponed harvest by a week. We began on September 13.
Our Reserve Chardonnay is made following techniques I learned during my internship at Domaine des Comtes Lafon in Meursault, France. We began in the vineyard by using a Burgundian-bred Chardonnay clone (Dijon 76) for our grapes. At the winery, we inoculated the juice with two Burgundian yeasts (Montrachet and CY 3079), then 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 and its lees (yeast sediment) to older French oak barrels to allow the wine to develop and mature without becoming too oaky. The Reserve Chardonnay is aged in approximately 8% new oak. Like at Lafon, all of the wine underwent malolactic fermentation. This traditional Burgundian technique converted the grapes’ natural malic acid to the softer lactic acid, adding richness and complexity to the palate.
We then aged the Reserve sur lies (on its sediment) in barrels in our caves for 15 months and utilized bâtonnage (stirring the lees) every two weeks to give the wine a creamy texture and a flinty aroma. The wine was bottled in January 2021.
At our Annual Vertical Tasting in April 2023, we tasted the 2019 and here are our notes:Beginning to develop the flintiness we look for as our Reserves age. It opens with notes of Bosc pear, lemon blossoms and Charentais melon. Supple, round and creamy, its flinty notes carry through to the palate. These rich components are complemented by flavors of sweet cream and toasted brioche. The 2019 is developing the complexities of bottle bouquet which will allow it to age well for another year or two.
22.4° Brix sugar
0.67 g/100 mls acidity
0.62 g/100 mls acidity