2000 Sonona Coast Chardonnay
Tasting Notes
Aromas of rosewater, vanilla bean, lemon, toffee, and subtle toastiness lead into a palate of smooth texture and balanced, cleansing acidity. There is an uncommon seamless and inviting quality to this vintage that makes it very easy to enjoy now. So while we know it will improve with further cellaring we can't honestly insist that it is necessary. The blending of this wine is always one of the most rewarding activities that we do each year. We have learned to expect the unexpected in how each component contributes to the greater whole. Our goal remains a wine that reflects the wild and rugged character of the Sonoma Coast and while pleasurable to drink upon release, is never simple. We feel that the 2000 vintage continues in this tradition.
Vineyards
This blend was assembled from the wines of several cool, well-situated vineyards including certain blocks from our estate vineyard here on Camp Meeting Ridge. Soils, while variable, were mostly of marine origin and were all well drained. Irrigation was controlled and minimal with the result being fruit of fully ripe flavor, good extract, and classic Sonoma Coast acidity.
Winemaking
As usual, traditional Burgundian techniques were the norm with no cold settling of the juice, warm fermentation peaks (27-29° C), and battonage frequency depending on the lot. To support passive juice oxidation and its beneficial effects on wine texture no SO2 was used prior to the completion of malolactic fermentation. Wine movements were almost always by either gravity or gentle inert gas pressure.
Yeast / ML
Primarily native yeast & malolatic fermentations with some selected lots conducted with cultured burgundy isolates.
Cooperage and Aging
40% new oak, 60% once-used; primarily François Freres and Seguin Moreau cooperages with wood from Allier, Troncais, and Vosges forests. Total time in barrel = 10 months. After barrel aging the wines were stored in tank through the 2001 vintage until the final blend was done in early November.
Final bottling technical information
- pH: 3.56
- TA: 0.64 g/100ml
- 13.85% alcohol
- Residual sugar: 0.097 g/100ml