Wines

Winemakers

Education

2003 Chardonnay, Carneros

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

Much of our Carneros Chardonnay was hand-picked at night and early morning to preserve bright fruit and natural acid. All of the fruit was whole cluster pressed before cold barrel fermentation. The wine was fermented and aged in American and French oak barrels for four to seven months. The traditional practice of batonnage was used to build body, texture and integrate flavors. The wine was racked, blended and bottled in the spring and summer of 2004. Alcohol 13.5%, Total acidity .53, pH 3.59, Residual sugar .06. 70,000 cases produced.

Tasting Notes

This wine is very fragrant in the nose (peach, pear, pineapple, with light toastiness), and on the palate, it is very supple and long, with a crisp, lingering finish. Enjoy with fried calamari, scallops in a light curry sauce, crab cakes, filet of sole with almonds, corn chowder, macaroni and cheese, or turkey panini.

Terry Nolan, Winemaker