Our 2013 Chardonnay presents effusive aromas of ripe apricot and Meyer lemon, combined with intense white florals and caramel. The palate is full and bright, teeming with luscious lemon crème brûlée, candied pineapple and green pluot, with crisp acidiy, golden apple and nutmeg on the lengthy finish.
Chamisal was the first vineyard planted in the Edna Valley in 1973 and now contains 80 acres planted to 5 varieties and 25 clonal selections. The nearby Pacific ocean creates a long temperate growing season for exceptional hang time, which combines with the calcareous, clay-rich soil to produce fruit with exceptional intensity and complex flavors.
2013 started with a dry winter resulting in only 8.5 inches of rain. A warm February initiated an early budbreak and continuous warmer than average temperatures culminated in an early Harvest. Dry and consistently warm temperatures throughout summer and fall allowed grapes to hang until optimum ripeness. Overall, this was a stunning vintage with excellent balance.
The fruit for this bottling was hand harvested at night and hand sorted before it was wholecluster pressed, then cold settled prior to fermentation in a combination of tanks and barrels, half of which in 1200 gallon French oak casks, using both native and cultured yeast. This wine underwent partial malolactic fermentation to add texture, then it was aged in barrel on the lees for eight months. After the final blend was complete, the wine was allowed to age in cask for three months prior to bottling.
Comprised mostly of Clone 76 and Clone 96, with small amounts of Clones 352, 5 and Chamisal clone, this blend shows the wonderful terroir of Chamisal Vineyard and the Edna Valley rather than the character of an individual clone.