The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Wine Description
The Story
Dobles Lias means 'double lees' in Spanish and it refers to the extended lees contact used for this small bottling of Chardonnay. Lees are essentially the yeasts that remain at the boom of the barrel after finishing the primary fermentation. Extended lees contact, a traditional Burgundian technique used in conjunction with barrel fermentation, adds richness (texture) and complexity as the yeast cells break down (yeast autolysis), releasing amino acids. Lees stirring (bâtonage) is done periodically to contribute complexity.
Wine Information
Production: 140 cases
The Vinification
The grapes were harvested October 5 - 19, whole-cluster pressed and barrel fermented. Lees were stirred through the malolactic fermentation. In July 2011 we set aside 6 barrels for the future Dobles Lías. When boling the 2010 Chardonnay, we took the lees from the barrels being boled and added them to the selected 6 barrels. After giving the wine just the right amount of oak aging, in December 2011 we transferred the wine to stainless steel “casks”, where it remained on its 'double lees' until boled, unfiltered, in June 2012 — so total aging sur lie (on the lees) was 18 months.
The Clones and the Barrels
The clones selected for this boling were 66% See, 18% Rued, and 16% Spring Mountain. The French oak barrels were coopered by Rousseau from Central France forests, Remond from Bertranges, and by Damy from Allier: 33% new oak and 67% one-year old.
Tasting Notes
This boling of Dobles Lías displays great richness in the nose, with scents of apple flan and caramel custard. The lees and the elegant oak contribute notes of coconut and hazelnut, with an aractive balance between the creaminess of the lees and the freshness of the fruit. The palate is round and mouthfilling, with a lingering finish that augurs a long life. I would recommend serving it at 48-50° F for its maximum enjoyment.