Tasting Notes:
To many winemakers, it is far
nobler than chardonnay, presenting itself with
bracing freshness when young, but also ageing far
more gracefully and dependably because of its
structure and its propensity to extract mineral
energy from the soil.
No surprise that this wine loves fish. It
also possesses the richness for ripe brie, herbed
chicken, or even charcuterie. Then do yourself the
favor of laying a case away for a decade to
accompany your Christmas goose in 2015.
Vineyard Notes:
Joe Salman’s Clarksburg vineyard has produced many of California’s finest Chenin Blancs. In this rendition, I chose a moderate ripeness to accentuate the driving pear and
jasmine aromas and bracing acidity which
characterize the Loire. Such fruit contains ample
tannin to build a rich structure, though dauntingly
astringent when young
Winemaking Notes:
People talk about grassiness in Sauvignon
Blanc, but in truth, if you actually mow your grass
and go out in the driveway and smell it, it smells
like ripe Chenin Blanc. This aspect must be well
integrated into the aroma by crafting a fine, dense
structure. To complete the structure, we held sur
lies for seven months, stirring twice weekly to coat
the tannins. This structure imparts properties of
aromatic integration to the wine by providing
colloids which draw fragrances into the body of
the wine and refine their impact into a subtle herb
note.
Technical Notes:
| Appellation: |
Clarksburg
|
| Production: |
988 Cases
|
| Alcohol: |
13.1%
|
| Elevage: |
Held sur lies seven months.
Bâtonage twice weekly.
Blended 3% Redwood Valley Viognier |