2001 CHARDONNAY. Fort Ross Vineyard, Sonoma Coast - SOLD OUT
This is a subtle Chardonnay that seduces in stages. First, the tantalizing hint of ripe apples emerges from the glass and then, as the wine gently opens further, a nose of buttered almonds and minerals is revealed, satisfying even before the first taste.
This is a subtle Chardonnay that seduces in stages. First, the tantalizing hint of ripe apples emerges from the glass and then, as the wine gently opens further, a nose of buttered almonds and minerals is revealed, satisfying even before the first taste.The generous flavors are balanced by just enough acid to create a lively, well-structured wine, with a satisfying, yet discrete, mouthfeel. This is not your typical Californian Chardonnay.
Barrel and Malolactic
This is not a typical California Chardonnay, but is more in the style of a Burgundian grand cru. Hints of ripe apples are layered with bright lemon chiffon flavors and the vineyard's signature minerality. The generous flavors of this graceful Chardonnay are balanced by just enough acid to create a lively, well-structured wine.
With spectacular view of the Pacific Ocean less than one mile away, the vineyard is divided into 20 separate blocks, one-half to two acres in size, traversing elevations ranging from 1200 to 1700 feet above sea level.
The grapes for this Chardonnay were handpicked in the cool early morning hours in small 5 gallon buckets. Once at the winery, the fruit was hand sorted and then whole cluster pressed. After pressing, the wine underwent barrel and malolactic fermentation in a combination of new and used French oak. Once the final blend was determined, the wine was racked and bottled without fining or filtration to maintain the natural flavor, texture and youthfulness of the wine.
2001 was our first commercial vintage. A relatively cool spring preceded warm weather in May and June. In August and September, the cooling influence of the nearby Pacific Ocean allowed the grapes to reach physiological maturity without the risk of dehydration. Individual blocks were harvested on multiple occasions based upon flavor profile and ripeness of the individual vines. The yield was low and the flavors were correspondingly high.