2002 Sonoma Coast Chardonnay
Tasting Notes
This is a particularly complex and layered vintage of our Sonoma Coast Chardonnay. A rich, golden hue, with just a touch of green, leads into aromas of pain grille, lemon zest, vanilla custard, and toasted almonds. Our signature floral character is still there, yet is balanced this year by an increased intensity of other components. On the palate there is a cascade of flavors from citrus, to green apple and pear, to sur lies yeastiness, to a lingering and subtle minerality. The texture is round and viscous with a bracing acidity that refreshes and invites another sip. While this wine will remain ready to enjoy upon release, it will also reward those who have the will power and patience to lay some down. It should drink well from the summer of 2004 through at least the summer of 2006, and we suspect even for 1-2 years after that. Serve "lightly" chilled.
Vineyards
This wine continues to be a blend of several of our Sonoma Coast vineyards. However, an increasing proportion is from our Chardonnay expansion blocks here on Camp Meeting Ridge , whichare now approaching full production. This wine remains a blend of Dijon clones (95 and 76), mature vine clone 4, and the powerful, low-yielding "Old Wente" selection. It is interplay of all these different Chardonnays that give this wine its character and balance.
Harvest
Mid-September through mid-October depending on location & block/clone.
Winemaking
Fruit was rigorously hand sorted and gently whole cluster pressed. The juice was not settled and either put straight to barrel or left in tank. As in 2001, approximately 15% of this blend was fermented and aged on its lees in tank for a different range of aromatics than that from the barrels. Fermentation temperatures were warm and lees stirring in barrel or tank depended on the lot. Wine movements were almost always by either gravity or gentle inert gas pressure.
Yeast/ML
Mostly native yeast and malolactic (ML) fermentations with only a few lots fermented using cultured burgundy isolates. Fermentations were particularly long with the wines from this vintage. This has definitely contributed to their creamy texture and slightly increased sense of "yeastiness".
Cooperage and Aging
25 % new French oak. Time in barrel = 9 ½ months.
Bottling
Bottled in mid-late August 2003; 3348 cases produced.
Final bottling technical information
- pH: 3.51
- TA: 0.64 g/100ml
- 14.2% alcohol