Grower Report by Lee Hudson
Winter 2015 was dry and warm leading to a very early February bud break. Fortunately, spring was warm and devoid of frost. A long spring lead into a successful bloom. Followed by good shoot growth and mild seasonable temperatures. By August it was apparent that after three healthy harvests, 2015 was going to be a light crop. But light crops always get lighter and our actual yields were much smaller than anticipated. Due to the light crop and the warm end of August and September we picked the crop more rapidly than ever before. Due to our professional crew and our concerted efforts we were able to accomplish harvest without any negative effects. 2015 was early, light, fast and delicious.
Winemaker Comments by Christopher Vandendriessche
We experienced ideal growing conditions for our Chardonnay blocks in 2015. Cool summer temperatures extended the growing season culminating in exceptional phenolic ripeness. A total of 5 blocks were independently harvested from late August into early September. Upon arriving to the winery, the lots are individually whole cluster pressed and barreled down for fermentation. Our standard Chardonnay protocol employs a slow primary fermentation process that uses only native yeasts and lasts 12 to 14 months. This extended fermentation process produces cerebral Chardonnay that stands up to our naturally concentrated shot-Wente selections. The barrels are topped and stirred once a week during élevage and racked for the first time after 16 months. Following the first racking, the wine spent an additional 3 months in barrel and was bottled in the spring of 2017.
Preserved lemon, orange peel, toasted almonds, concentrated, nervy and persistent.