Captivating aromas of golden delicious apple, white nectarine, and ground nutmeg introduce flavors of Shingo pear, pineapple, and Meyer lemon rind. Crisp acidity lingers along with notes of Mandarin orange, jasmine, and flint.
Incredible balance and flavors make this the perfect pairing for truffle-baked macaroni and cheese with brown beech mushrooms.
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Soil profile: Situated along the banks of the Russian River in Mendocino north of Hopland, the soil consists of clay loam underlain by gravel allowing for great drainage.
Aspect: Level
Elevation: 300 feet
Year Planted: 1981
Clone: 4
Rootstock: AXR1
Trellis: Cordon
Harvest: September 14, 2019
Fermentation: The grapes were hand-harvested and the juice was barrel fermented in 30% new French oak barrels for 22 months sur lees utilizing indigenous yeast. One third of the wine underwent malolactic fermentation.
Composition: 95% Chardonnay, 5% Viognier
ANALYSES
pH: 3.29
Acidity: .67 grams/100 ml
Alcohol: 14.9%
Sugar: .01%
Production: 8 Barrels
Recommended cellaring time: 0 to 4 years
Optimal storage temperature: 55 - 60° F (13 - 16° C)
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