Novillero Vineyard in the Sonoma County Carneros District; whole-cluster pressed, then fermented in 60-gallon French oak barrels for almost six months, with periodic yeast lees stirring (battonage). Like all of our Chardonnay bottlings, this wine is completely naturally made. The wine was fermented using indigenous, wild yeast. A secondary (malo-lactic) fermentation occurred without the addition of laboratory grown bacteria. Finally, the wine was bottled without fining or filtration. The long 2006 growing season allowed for full maturity of the fruit, and with the crop kept well below two tons per acre, the mineral flavors that come naturally to the grapes on the gravelly parcel are subtly highlighted. The wine is rich and creamy but well balanced, and has developed a fascinating ‘butterscotch’ component. We’ve already enjoyed several bottles but that shouldn’t dissuade you from cellaring a few. A 2001 El Novillero Chardonnay opened for some guests recently was still in excellent condition, having developed the lemon peel and toasted bread characteristics we love in mature White Burgundy.
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