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Current Releases
2008 Sangiacomo Vineyard Chardonnay
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| Harvest Date: | October 1st, 2nd, and 9th 2008 |
| Grape Source: | Sangiacomo Vineyards of Sonoma-Carneros (Blocks: Vella, Southern Sonoma and Bates) |
| Clonal Blend: | 100% Chardonnay (41% Dijon 95, 31% Wente and 28% Dijon 76) |
| Yeast: | CY3079 (Burgundian isolate) |
| Fermentation: | 100% Barrel Fermented, 21% Malolactic |
| Aging: | Aged 'Sur Lee' for 10 months in French Oak 25% new and 75% once used |
| Alcohol: | 14.3% |
| Total Production: | 1015 cases |
| Release Date: |
September 2009 |
| Winemaker: | David Tate |
Vineyard Notes: This wine is a combination of three separate blocks, "Vella" "Southern Sonoma" and "Bates" of Sangiacomo Vineyard, Carneros. The blending of these clones creates multiple layers for a more diverse flavor profile. The 2008 vintage was cooler at the beginning than previous years, which allowed a longer ripening period and therefore a more prolonged flavor development curve. 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 (25% 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 approximately 18% of the malic converting to lactic acid.
Tasting Notes
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