2001 Sonoma Coast Chardonnay
Tasting Notes
This vintage of our Sonoma Coast Chardonnay is immediately captivating in its aromatics. All the regular "players" are here including an abundance of citrus (lemon, orange, grapefruit), tart green apple, and our distinct floral signature. Supporting cast members include fresh brioche, subtle wet-stone minerality, and an intriguing caramelized cr�me brulee character. The palate is creamy and balanced from entry through finish with crisp acidity and a lingering aftertaste of brioche and mineral. A new twist this year was that about 15% of the blend was tank fermented and aged sur lies in a "Chablis-esque" fashion. This was done with the intention of adding another layer of complexity to the blend and of more precisely controlling the final oak level in the finished wine. We believe the results were successful and have contributed towards yielding an even more seamless quality to this vintage. This wine is always enjoyable immediately upon release and is best served lightly chilled. We feel cellaring of up to two years will be rewarded with increased complexity, but beyond this is really unnecessary.
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.
Clones
A blend of Dijon clones (95 and 76), mature-vine California clone 4, and the powerful, low-yielding "Old Wente" clone have all contributed this wine's character and balance.
Winemaking
As usual, traditional Burgundian techniques were the norm with whole cluster pressing, no cold settling of the juice, warm fermentation peaks (72-75°F), and battonage frequency depending on the lot. To support passive juice oxidation and its beneficial effects on wine texture minimal SO2 was used prior to the completion of malolactic fermentation. As mentioned above, approximately 15% of this blend was tank fermented and aged on its lees in tank. Battonage in tank was periodically performed for the same reasons as the wines in barrel.
Yeast/ML
Primarily native yeast & malolatic fermentations with some selected lots conducted with cultured burgundy isolates.
Cooperage and Aging
25% new French oak. Time in barrel = 10-11 months.
Final bottling technical information
- pH: 3.51
- Total Acidity: 0.65 g/100 ml
- 14.2% alcohol
- Residual Sugar: 0.19 g/100ml
Bottled in mid-August 2002; 3531 cases produced.