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<H1>2004 Quail Hill Vineyard Chardonnay -- Lynmar Estate Shopping Cart</H1>
<B>$40.00</B>
-- <I>The flavors are complex and subtle, revealing bright key lime, verbena and Gravenstein apple notes, balanced by ginger, clove and a briny minerality.</I>
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<IMG SRC="https://store.nexternal.com/lynmar/images/04_qhv_ch.jpg" ALIGN=right ALT="2004 Quail Hill Vineyard Chardonnay" NAME="2004 Quail Hill Vineyard Chardonnay" BORDER=0 HSPACE=10>
<strong>PHILOSOPHY</strong><br> Quail Hill Vineyard Chardonnay is the definitive expression of
Chardonnay from our 42-acre home estate. Only the finest barrels
from fully barrel fermented lots are included. Our goal is to craft a
consistent expression of our distinctive <em>terroir</em> through a wine that is
elegant, complex, balanced, and age worthy.<p><strong>2004 GROWING SEASON</strong><br>
While 2004 will be remembered as the earliest harvest in 50 years,
it was nonetheless a long, cool growing season that should yield
some exceptional wines. An unusually warm winter led to early budbreak, and the threat of frost. Fortunately this
threat did not materialize, and the grapes matured through a mainly uneventful spring and summer. Heat spikes in
late August passed before our late-ripening Chardonnay site was most vulnerable. Chardonnay harvest started the
second week of September. Multiple passes in single blocks enabled us to harvest fruit at optimal ripeness. Cooling
in mid-late September allowed some of the later ripening blocks to enjoy some extra hang time, the final picks
finishing in early October.</p>
<p><strong>THE WINEMAKING</strong><br>
All fruit was hand-harvested early in the morning and immediately transported to the winery while still cool, then handsorted
before being gently whole-cluster pressed. The resultant juice was only lightly settled and then transferred to
a combination of new and used 60-gallon French oak barrels for fermentation. Barrel coopers for this vintage were
Latour, Mercurey, Francois Freres, Seguin-Moreau and Rousseau. 2004 marked Lynmar’s second vintage of native
yeast fermentations, with the vast majority of Chardonnay going through native fermentations. Lees were stirred
weekly through malolactic fermentation, which contributed richness and body to the wine. After 14 months in
barrel on original lees, the selected barrels were racked into stainless steel tanks for further settling before bottling.
The primary lots for this blend came from our “New” block (14-year old Rued selection) complemented by select
barrels from “C-3” and “C-4” blocks.</p>
<p><strong>TASTING NOTES</strong><br>
Aromas of lemon panna cotta, grapefruit, Asian pear and fresh biscuits are the first introduction to this wine. The
flavors are complex and subtle, revealing bright key lime, verbena and Gravenstein apple notes, balanced by ginger,
clove and a briny minerality. The floral lily note typical of Rued clone Chardonnay is also present, as is a hint of
kiwi on the finish. The emerging leesy/yeasty quality will get richer with bottle age. Drink from mid-2006
onwards.</p>
<table border="0" cellpadding="2">
<tr>
<td colspan="2"><strong>WINE INFORMATION:</strong></td>
</tr>
<tr>
<td><em>Varietal Composition</em></td>
<td>100% Chardonnay, estate grown & bottled</td>
</tr>
<tr>
<td><em>Winemaker</em></td>
<td> Hugh Chappelle</td>
</tr>
<tr>
<td><em>Consulting Winemaker</em></td>
<td> Paul Hobbs</td>
</tr>
<tr>
<td><em>Consulting Viticulturist</em></td>
<td> Greg Adams</td>
</tr>
<tr>
<td><em>Aging</em></td>
<td> 14 mo. in small (60 gal.) French oak barrels (35% new)</td>
</tr>
<tr>
<td><em>Cases Produced</em></td>
<td>1,529 cases (9L equiv.)</td>
</tr>
<tr>
<td><em>Alcohol</em></td>
<td>14.4%</td>
</tr>
<tr>
<td><em>T.A.</em></td>
<td>0.70 g/100 ml</td>
</tr>
<tr>
<td><em>pH</em></td>
<td>3.45</td>
</tr>
</table>
</P>
<P>
<LI>SKU: QHVCH044
</P>
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