Russian River Valley
Gorgeous aromas of tangerine, key lime and star fruit leap from the glass. These vibrant fruit notes continue as you take your first sip, where they mingle with hints of ginger spice and nutmeg that add nuance and intrigue to a round entry. Throughout the long finish, a subtle touch of oak complements a sweet and zesty note of candied lemon peel.
This vintage produced just 10 barrels, 234 (750 ml) cases.
Tasting NotesGorgeous aromas of tangerine, key lime and star fruit leap from the glass. These vibrant fruit notes continue as you take your first sip, where they mingle with hints of ginger spice and nutmeg that add nuance and intrigue to a round entry. Throughout the long finish, a subtle touch of oak complements a sweet and zesty note of candied lemon peel.
Accolades91 Points: Outstanding; a wine of superior character and style “Refined and sleek, with intense, fresh-cut green apple, berry and white cherry flavors. Lemongrass and dried sage notes show on the zesty finish.” – Kim Marcus, July 2019, Wine Spectator
Wine OriginWohler is a beautiful vineyard named for, and located on, Wohler Road in the heart of the Russian River Valley. It is planted on the valley floor, where dense fog frequently settles, keeping the ripening process slow and steady. The site’s fertile soils lead to healthy vines that produce classic Russian River Valley Chardonnay aromas and flavors.
Production NotesThe 2017 growing season started off as a wet one. Record rainfall through April invigorated the vines and bolstered canopies. Moderate-to-warm temperatures followed, allowing the vines to bloom and mature fruit in a balanced and tempered way. We did apply more leafing in our canopy management to counter the invigorating effects of the rain. All of our Chardonnay was picked prior to the devastating wine country fires in early October, so that had no influence. The vineyard is planted to Clone 17. To ensure that the fruit was delivered to the winery cool, and in pristine condition, the grapes were harvested by hand the night of September 19th, 2017.
Winemaker NotesAll grapes went direct to press as whole clusters. By pressing gently as whole clusters, we were able to preserve the bright, delicate characteristics that we prize. After settling, the juice was racked into French oak barrels for fermentation to give the wine just a hint of toast and spice. We used 20% new oak to give the wine a rich palate, while allowing fruit to shine through. Once the primary fermentation was complete, the wine went through a secondary malo-lactic fermentation. The barrel-fermented wine was aged on the lees for nine months, with occasional lees stirring to increase richness and body. The final blend was assembled just prior to bottling, which occurred on August 13th, 2018.