| Vintage: | 2011 |
| Varietal Composition: | |
| 54% | Chardonnay |
| 42% | Pinot Blanc |
| 4% | Pinot Meunier |
| Appellation: | North Coast |
| Acid: | .59 |
| PH: | 3.54 |
| Alcohol %: | 14.1 |
| Tasting Notes: | Pinot Meunier contributes aromatics and a subtle element of red berry, while the Chardonnay gives this blend its tropical fruit flavors; Pinot Blanc adds a bright crispness. This wine is extremely clean with a long gentle finish. Enjoy this White Burgundy now or cellar it over the next 2-3 years. We recommend pairing this wine with seafood salad or veal in a creamy white sauce. |
| Vineyard Notes: | 2011 was another wet, cool spring that carried into a very mild summer. We immediately knew that the weather was sure to push harvest back by a couple of weeks. Berries were allowed long hang times because of the inclement conditions, but it was so damp, we were continually worried about mold; heavy canopy maintenance insured that if the sun was out, the grapes saw it! |
| Winemaker Notes: | Each varietal (54% Chard, 42% Pinot Blanc, 4% Pinot Meunier) was cold fermented to dryness in small open tanks, allowing us to preserve the crisp acidity and aromatic fruit character. When dry, the wine was put through partial malolactic fermentation to add buttery texture. The final wine was bottled in August of 2012. |
Pinot Meunier contributes aromatics and a subtle element of red berry, while the Chardonnay gives this blend its tropical fruit flavors; Pinot Blanc adds a bright crispness. This wine is extremely clean with a long gentle finish. Enjoy this White Burgundy now or cellar it over the next 2-3 years. We recommend pairing this wine with seafood salad or veal in a creamy white sauce.
2011 was another wet, cool spring that carried into a very mild summer. We immediately knew that the weather was sure to push harvest back by a couple of weeks. Berries were allowed long hang times because of the inclement conditions, but it was so damp, we were continually worried about mold; heavy canopy maintenance insured that if the sun was out, the grapes saw it!
Each varietal (54% Chard, 42% Pinot Blanc, 4% Pinot Meunier) was cold fermented to dryness in small open tanks, allowing us to preserve the crisp acidity and aromatic fruit character. When dry, the wine was put through partial malolactic fermentation to add buttery texture. The final wine was bottled in August of 2012.
