Abundantly fragrant with distinctive and intense fruit. Loaded with spicy pineapple, rich guava, creamy vanilla, and crisp citrus. The lingering signature finish is the mark of several months of aging sur lies. Our Chardonnay ripened slowly in the cool, Carneros fog, intensifying the fruit and lending it our signature crisp finish. Geoff fermented about 40% of the wine in barrels for fullness and complexity, and the balance at low temperatures in stainless steel for purity of fruit. By bringing the two together he created one wine that’s both opulent and lively. Bright and nicely focused.
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Read more about this wine here.
Question fromMark (in reference to a prolonged heat wave in July of 2006): Has the unseasonably high temperatures affected the grapes?
Answer: Hi, Mark! From what I’ve read and what our winemaker has said, it looks like there’s been very little effect, thank heavens. This may be partly due to all the heavy rains last winter, which made the vines grow vigorously. There’s plenty of leaf canopy so, if a few are sunburned, the rest have us covered (literally).
Our winemaker remarked that he’s glad he didn’t leaf-thin too aggressively, because some of the leaves got a little baked and dried out , but there aren’t enough to be an issue and the leaves provided enough shade to shelter the clusters from sunburn.
The theory is always that the hotter it is, the faster the grapes ripen but, in fact, when the temperatures get above the low-to-mid 90s the vines shut down and the heat wave could actually slow things down more than speed them up. The vines go into the survival mode, a lot like the plants in your yard.
So, it will be interesting to see when harvest starts! I saw the first sign of veraison (the color change) when I was out in the vineyard this morning which seems slightly late.
Hope that helps! Thanks, Nancy
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