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Wine Information
Production: 700 cases
The Vinification
The grapes were harvested October 5-19, then gently whole-cluster pressed and barrel fermented in premium French oak. The barrels were 30% new oak from the forest of Allier, coopered by Rousseau, Damy, and Dargaud & Jaegle. After undergoing 100% malolactic fermentation, the wine was aged on its lees for ten months and boÅled in August 2012.
The Clones
The vineyard’s 30 acres of Chardonnay are planted with three different clones. The blend of clones in the 2011 vintage is 48% Spring Mountain, 43% See and 9% Rued.
Tasting Notes
The nose shows lively acidity and minerality, with notes of citrus and apricot in harmony with the elegant oak, which adds a pleasant hint of graham crackers. Great balance and mouthfeel, fresh and crisp, with a lingering finish and aging potential but delightful to drink right now. I would recommend serving it at 46°- 48° F.