Lively lemon and tangerine citrus fruits, chamomile with baking spices and graham cracker on the nose. Lively textures that tug between creaminess and acidity help elevate the fruit flavors with a long finish showcasing notes of wet stone, sea salty and sugar cookie.
The 2017 growing season began with sustained rainfall throughout January and February, replenishing soil nutrients and resulting in healthy, vigorous vines. In total our vineyards saw 80″of rain, a welcomed sight after five years of prolonged drought. Steady weather led to budbreak in mid-March, a return to normalcy compared to prior years. A summer of gradual warmth indicated a textbook growing season until July, when we experienced a period of sustained warmth. August delivered much-needed cooler weather, allowing the clusters to develop complex flavors while maintaining their signature acidity. Unpredictable spells of extreme heat throughout September created challenges for many vineyards, however our dry-farmed vines were perfectly suited to thrive in the conditions. Cooling marine air arrived just in time to bring our vineyards to ideal harvesting conditions as our 2017 growing season came to an end.
With age comes maturity and beauty. Our Camp Meeting Ridge Estate vineyards are nearly 30 years old and among the longest standing in the area. Their robust root systems give them a depth and resilience that allow the vines to flourish in raw conditions. They express theunique traits of the setting where they grow. In 2017, our vineyards gave us everything we could have hoped for, and we did our best not to get in the way. The Pinot Noir and Chardonnay from this vintage are profoundly complex wines that convey the nuances of a specific time and place.
Sourced entirely from our organic and biodynamically farmed Camp Meeting Ridge Vineyard. Planted in 1991, these “older” vines are producing our most exciting and interesting Chardonnays to date. Given the extremes of this site, each small block ripens at its own pace. Picked by hand in the foggy frigidness of the early morning, fruit integrity and temperature were ensured for a whole cluster pressing by sunrise. Hyde-Old Wente and Dijon 95 clones, were selected for the 2017 blend.
Prior to loading the press, the grapes went through rigorous hand sorting to ensure only the finest grape clusters were accepted. Fruit was gently pressed in a bladder press. The juice settled in tank for roughly 24 hours before being transferred into 100% French oak barrels (20% new) for fermentation and aging on original lees. After 12 months in barrel the wine was transferred to stainless steel tanks for 3 months prior to bottling. The 2017 vintage provided ideal chemistry, allowing this wine to undergo complete natural secondary (malolactic) fermentation.
|Vineyard||Camp Meeting Ridge|
|Aging||100% French Oak, 20% new, for 12 months|
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