This wine has a nice layer of oak that complements the alluring baked apple and pear fruit aromas. The orchard fruit notes are echoed on the palate, where they are framed by firm, refreshing acidity that gives the flavors an inviting cooling texture. The finish is long and complex.
This vintage produced 122 (9L) cases, 5 barrels
Tasting NotesThis wine has a nice layer of oak that complements the alluring baked apple and pear fruit aromas. The orchard fruit notes are echoed on the palate, where they are framed by firm, refreshing acidity that gives the flavors an inviting cooling texture. The finish is long and complex.
Accolades2017 MacRostie Champlin Creek Chardonnay – 91 Points: Excellent; highly recommended “Rich, round and tropical in nature, this medium-bodied wine is also citrusy in tangerine. Fleshy, full bodied and abundant, it has a long finish of baked apple and nutmeg.”
Wine OriginThe grapes for this Chardonnay came exclusively from Champlin Creek, an exceptional vineyard located on a windswept hillside in western Carneros near Sonoma Town. Champlin Creek features volcanic soils, which means it is rocky and well-drained. The site’s challenging combination of wind and rocky soils yield a wine with complex aromas and firm acidity.
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 vines at Champlin Creek are planted on a hillside to clones 17 and 76. The grapes were picked on September 8th, 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 40% new oak to give the wine a rich palate. 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 stirring to increase richness and body. The final blend was assembled just prior to bottling, which occurred on August 13th, 2018.