Notes from the Winemaker: The 2008 growing season, coming on the heels of a very dry winter, was notable for reduced vigor in the vines. Less vegetative growth results in improved fruit flavor, and, of course, balanced vines help make balanced wines. Yields were moderate, averaging three to five tons per acre, with Wildcat coming in at the low end, as always. All of the grapes destined for the Sonoma Coast Chardonnay blend were picked by hand inside of three busy weeks, from September 8 through 30.
All grapes went direct to press as whole clusters in order to maximize quality, and were gently pressed. After settling, most of the juice was racked into French and Hungarian oak barrels for fermentation, 20% of which were new. A significant portion were not inoculated, but allowed to ferment with indigenous yeasts. Once dry and finished with ML, the barrel-fermented lots were aged on the lees for six months, with occasional stirring to increase richness and body. A select few lots were fermented in stainless, then barreled down later to emphasize fruit and aromatics. The final blend was assembled prior to bottling, which ran from June 15 through 24, 2009.
Very pale straw in color, with bright, creamy, lemon custard aromas, and a bit of floral vanilla to boot. In the mouth it is rich and round, with tropical pineapple and hints of key lime pie. Like said pie, the finish is both crisp and creamy.
