2006 CHARDONNAY - RUSSIAN RIVER VALLEY / RUSSIAN RIVER SELECTION

Russian River Chardonnay at its best!
91 points - Wine Enthusiast Magazine

Subtotal: $0.00

About This Wine:

While Chardonnay from most of these vineyards may often be used in single vineyard designates, our tiniest vineyard sources are also used in the crafting of this Russian River Valley blend. This wine is an example of how individual vineyard nuances express themselves with one another, creating a more complex and intriguing wine. The wine was barrel fermented in 100% French oak barrels, one third of them new, one third one year old, and one third two years old. The result is a very crisp, fruit-focused offering, not dominated by excessive oak, buttery character or high alcohol.

Wine Profile:

Vintage:	2006
Wine Type:	White Wine
Varietal:	Chardonnay
Appellation:	Russian River Valley
Acid:	.62
PH:	3.34
Alcohol %:	14.2%

Vineyard Notes:

GRAPE SOURCE * 25% Rochioli-Allen Vineyards, clones 5, 15 & 76 * 15% Starr Ridge Vineyard, clones 95 and 96 * 7% Aquarius Ranch, clone 4 * 22% Cresta Ridge Vineyard, clones 95 & 76 * 22% Westside Farms, clone 4 * 9% Bien Nacido Vineyard (Santa Barbara County), J Block, clone 4

Winemaker Notes:

This 2006 Russian River Chardonnay is bursting with aromas of golden delicious apple, honeysuckle and pineapple. The wine exhibits rich, creamy flavors of lemon custard, butterscotch and hints of nutmeg in the mouth followed by citrus zest and notes of hazelnut. This generous offering will pair nicely with rich, creamy cheeses, salads with citrus fruits and sumptuous shellfish dishes.

Other Notes:

Overall, the 2006 had unusual weather patterns. A cool, wet spring, resulted in vigorous vine growth and extra canopy management. This was followed by generally cool weather throughout most of the growing season except for a heat wave in July. Harvest was later than normal. Late season rains caused some problems with rot, but fall sun combined with cooler than average temperatures leading to complex flavors while preserving the grapes’ acidity.

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