The 2009 growing season was “cool” in all respects. Spring rains replenished the water table in Napa Valley, deferring the need for irrigation. Summer brought consistently below-average temperatures, resulting in the slow, even and parallel development of grape sugars and flavors. This allowed the fruit to reach peak maturity at lower sugar levels, a highly desirable outcome. As a result, we harvested our Napa Valley Chardonnay grapes between September 2nd and October 2nd with an ideal balance of ripe flavors and crisp balancing acidity.
We harvest at night by hand to protect our vineyard workers from summer’s heat and to ensure our Chardonnay grapes are picked at cool temperatures, which preserves their fruit purity and bright natural acidity. We then whole-cluster-press the fruit – which similarly preserves freshness and purity – and transfer the juice to a combination of French oak barrels and stainless steel tanks for fermentation. In 2009, 86% of the juice fermented in barrel, while 14% became wine in tank, with a 7% undergoing a secondary, malolactic fermentation. The component wines age in barrel on their yeast lees, with periodic stirring, the frequency of which is determined by sensory analysis of each lot. This enhances texture and richness while preserving varietal expressiveness. Finally, the lots are blended and the finished wine is bottled during the spring following the harvest.
Our 2009 Napa Valley Chardonnay boasts lovely, perfumed aromas of fresh melon, yellow apple, lime and white peach, with complementary mineral and toasty-spicy oak scents. On the full-bodied, yet sleek palate, the wine offers concentrated, beautifully focused, peach, apple and citrus zest flavors, with mineral and spice tones enlivening the long, refreshing finish. Delightful now, this purely delicious Napa Valley Chardonnay will blossom further with another six months in bottle and, with proper cellaring, will drink beautifully for another 3 to 5 years.
|Wine maker notes|
|Our Chardonnay fruit was 100% whole-cluster-pressed to minimize astringency from the skins. Pressing the fruit cold assures even lower extraction of astringent compounds, which also increases the long term aging potential in white wines. Three quarters of the juice was barrel fermented in 35% new French oak barrels at 50-55º F, a slow, cool fermentation that fostered a perfect balance of ripe fruit, yeast, natural acidity and toasty oak. The remaining portion was fermented in stainless steel tanks, with those lots transferred to barrel once fermentation completed. While barrel fermentation promotes complexity and richness, tank fermentation maximizes fruit intensity. Partial malolactic fermentation, primarily of the higher acid lots, further enhanced the harmony of these elements. During nine months of barrel aging, the wines were frequently hand stirred to promote the integration of fruit, yeast, acid and oak, resulting in a beautifully balanced Chardonnay of elegant richness.|