2003 Reserve Chardonnay, Carneros
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Vintage
2003
Price
$29
Release Date
March 2005
Case Production
832 cases
Appellation
Carneros
Availability
Select Markets Nationally
Vineyard
Sangiacomo
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Vintage
The season began on a wet note - we got almost a year's average rainfall in December 2002 - but an unseasonably warm spring gave us an early bud break in March. The vines began to grow and the weather turned cold and wet again in April; depending on location we had rain between 20 to 26 days during April. This cool overcast weather virtually stopped vine growth and filled the soil with water. As it turned out, April rains and soil moisture ended up being the big story of 2003, delaying ripening. Warm weather in May got things going again with explosive growth, then June cooled off and it became apparent that it was going to be a late harvest. There were rumblings about similarities with 1998, but with record heat in July, the situation looked hopeful. August cooled some and brought a tropical weather pattern and the fear of rain. The weather warmed in late September and it became a challenge to control sugars while waiting for flavor maturity. When harvest began in mid-September, thanks to a cooling trend, we were able to bring in fruit with great ripeness and maturity through October. 2003 was unique, with weather that was all over the board. But we got what we needed from Mother Nature at critical times and our grapes fared beautifully.
Vinification
The lots with the finest track record were culled and re-selected again at the winery. These were 100% cold (53 degrees F) barrel-fermented for about five weeks, underwent partial malolactic fermentation and were aged for 9 months in French oak barrels. The finest barrels were selected, blended and bottled in August 2004. Alcohol 14.5%, Total Acidity .57, pH 3.46, Residual Sugar .07%.
Tasting Notes
A Chardonnay in a rich, complex style. It is full bodied and very fleshy on the palate, with excellent depth of flavor, and a long, mildly oaky finish. It tastes of tropical fruit, peach, lemon, toasted oak, and baked bread. Enjoy with dishes calling for a richer style of Chardonnay, including poached salmon with hollandaise sauce, broiled halibut, crab Louis, or fettucine alla carbonara.
Terry Nolan, Winemaker