> 2007 Chardonnay, Sonoma Coast
2007 Chardonnay, Sonoma Coast
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 The resulting taste profile offers best of both old and new world to this wonderful varietal. There is distinct richness in the framework of a fresh silky acid matrix. The fruit content replicates zesty lemon and fresh pear with a center core of tropical fruit. The palate speaks as a wine that looks to the future. The aging potential for this wine should be exceptional given the bright acidity and the subtle integration of oak with the wines' complex fruit profile. I believe this wine will evolve dramatically for the next 4 years. It will continue to evolve at a more subtle rate for 5 to 7 years. Our 2007 Chardonnay will make an alluring companion to great food for years to come. Cheers! |
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Detailed Wine Information
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| Acidity: | 3.45 |
| Alcohol: | 14.42% |
| Appellation: | Sonoma Coast |
| Bottling Date: | September 27, 2007 |
| Harvest Notes: | Our Chardonnay grapes were harvested over a six day period as each vineyard
reached optimum ripeness. The grapes were picked in the cool, early morning
of each day and the whole clusters were pressed very gently, yielding minimum
oxidation and the lowest-possible level of solids. The juice was then chilled and
inoculated with a pure strain of Montrachet yeast. It was then put to barrel for
primary fermentation. |
| Months in Barrel: | 10 months sur lie |
| Oak: | 50% new French oak |
| Release Date: | April 01, 2008 |
| Tasting Notes: | My goal for this wine is to showcase the results of a long hang time combined
with the high natural malic acid in the fruit from these three vineyards, which
are quintessential representations of the Sonoma Coast appellation. The resulting
taste profile is the best of old and new world styles. There is distinct richness
framing a fresh, silky acid matrix. The fruit flavors replicate zesty lemon and fresh
pear with a core of tropical fruit. The aging potential for this wine is exceptional
given the bright acidity and the subtle integration of oak with the wine’s complex
fruit profile, with dramatic evolution over the next four years and then more subtly
for five to seven years after that. It will make an alluring companion to great food for years to come. Cheers!
-Anthony Austin, Winemaker, April 25, 2008 |
| Varietal: | 100% Chardonnay; Dijon 95 and Wente Clone |
| Vintage Notes: | The story of the 2006 vintage on the Extreme Sonoma Coast began with heavy
winter rains that drove moisture and nutrients down to the deepest levels of the vine
roots. For the Chardonnay vines, the excess moisture resulted in above average vine
vigor initially, which evened out in time. The remainder of the growing season was
marked by beneficial cool daytime temperatures and heavy nighttime fog, which
led to maintaining desirable acid levels. By mid-October the fruit growing in all
three vineyards had fully developed phenolic maturity and harvest commenced. |
| Winemakers Notes: | I have found that the barrels of Tonnellerie Sirugue from Burgundy are ideal for
enhancing the stylistic vision of our Chardonnay. The barrels are air dried for 36
months and are medium plus and elegant plus toast. Fermentation was completed
in barrel, and then the wine was left in the barrel on the lees for 10 months. For the
first five months, each barrel was stirred by hand four times per month and for the
remaining time three times per month. Malolactic fermentation was encouraged
and consequently produced a rich texture, which is nicely balanced by the bright acidity. |
| Year: | 2006 |
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