1999 Sonoma Coast Chardonnay
Tasting Notes
This is our most floral and aromatic Sonoma Coast to date. Our core vineyards span the appellation and all contributed subtlety and nuance to this crisp and flavorful rendition of cool-climate Chardonnay. In the nose clean citrus peel and rose petal aromas are balanced by more Burgundian notes of mineral and animale. The oak is restrained and in the background... as it should be! On the palate our typically rich sur lies texture is the perfect foil to a crisp and refreshing acidity. This wine is drinking great now and should also develop nicely over the next 2-3 years.
Facts
- Vineyards: Our five core vineyards are scattered throughout the appellation. As usual, the common thread that ties them all together is their balanced natural acidity. Small berries, a mix of clones, and careful, attentive viticulture once again contribute exceptional extract and palate weight.
- Yeast/ML: Primarily native yeast & malolactic fermentations, some selected lots conducted with selected Burgundy yeast isolates.
- Cooperage: 10% new oak, 80% once-used; primarily François Freres with wood from Allier forest, med.+ toast with a few toasted heads in the mix. Other coopers are all traditional Burgundy (Latour, D&J, Seguin-Moreau Chassagne Montrachet, Damy, Cadus, Marsannay) Total time in barrel: 8 months
- Harvest: Early October to early November
- Winemaking: Classic Burgundian techniques. No cold settling of juice (direct to barrel), barrel fermentations starting cold and peaking hot (up to 28°C), battonage and use of gravity flow with gas pressure for movement when needed.
Final bottling technical information
- pH: 3.47
- TA: 6.3 g/L
- 13.8% alcohol
- Residual sugar: 1.1 g/L (dry)
Bottled unfined and unfiltered in Fall 2000; 4,733 cases produced.