2012 Sangiacomo Vineyard Chardonnay
Harvest Date: October 11th, 20th, 2012
Grape Source: Sangiacomo Vineyards of Sonoma-Carneros
` (Blocks: 34% Catarina, 33% South Sonoma, 32% Vella)
Fermentation: 100% Barrel Fermented, 36% Malolactic
Aging: Aged ‘Sur Lee’ for 10 months in French Oak
20% new and 80% used
Total Production: 1240 cases
Release Date: September 2013
Winemaker: David Tate
Vineyard Notes: Although many vineyard appellations saw warm to hot weather in 2012, and subsequently ended up with early harvests, the Carneros region was quite cool. We harvested later than in 2011, which was considered one of the coolest years in decades. All three blocks of these vineyards eventually reached a beautiful level of flavor ripeness without trouble, allowing us to have our largest production of Sangiacomo Chardonnay ever.
Winemaking Notes: The grapes were harvested in the early morning where the cool fog kept the grapes fresh prior to their delivery to the winery. The grapes were whole bunch pressed and kept overnight in a cool tank to allow the solids to settle. The next morning the juice was inoculated and moved to barrel (20% new) for the primary fermentation. Every barrel began malo-lactic fermentation naturally. Each barrel was monitored for flavor profile changes throughout the malolactic and stopped at the perfect point, resulting in an average of 36% of the malic converting to lactic acid.
Tasting Notes: The 2012 vintage of Sangiacomo Chardonnay has the typical bosque pear of other years, in addition buttered pecans, honeycomb, and lilies are present on the nose. There is a wonderful silkiness to the palette followed by flavors of passion fruit and papaya. Other flavors of pear and flint follow on the finish. There is some very good acidity here to balance the viscosity. The wine is wonderful in its youth and should age nicely over the next 4-5 years (2017-2018).