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||92 Pts Cellar Tracker||Size:||750ML
92 Pts Cellar Tracker
92.4 points on Cellar Tracker based on 14 user reviews. January 8, 2016
90 Pts Wine Spectator
"Shows lots of richness to the core of smoky oak and extracted green apple and pear flavors. The texture is a bit raw and pithy, with grape and citrus peel notes, but the flavors are pure and persistent, echoing honey and honeydew details. Drink now through 2019. 702 cases " Reviewed June, 2015
"Our Chardonnays are best characterized as having the mineral vibrancy of white Burgundy while retaining the layers of texture and opulence that has defined the Russian River AVA. From this perspective, we achieve great range of energy and depth of flavor through varied, exceptional fruit sources and applying two different elements of fermentation, concrete egg and tight-grained French oak cooperage. The ideal ripening conditions of the 2012 vintage,
provided maximum flavor development and created a rich complex wine.
"The mineral vibrancy of our blend comes from choice Dijon selections of cold climate vineyards, harvesting with attention to preserving acidity, and fermenting in a temperature-controlled concrete egg with subsequent aging on the lees. The opulence results from heritage selections such as Wente, Hudson, and Rued being harvested at higher sugar levels,
and barrel fermented at cool temperatures with extended lees aging.
"The result is a wine of structured elegance with nuances of green apple, pear, stone fruit, wet limestone and honeysuckle, with layered sweetness from refined oak components." -Peter Seghesio
29% Zio Tony (Goldridge Bench block / Dijon Clones)
28% Three Sisters (Bohan Dillion Ridge / Dijon Clones)
17% Lucky Well (Hudson Clone)
17% Ritchie Vineyard Road (Old Wente Clone)
9% Old Rued Vineyard (Rued Clone)
Sorting and pressing:
All fruit is meticulously sorted as it enters the press. Whole cluster pressing is carefully monitored and performed at lower pressures to minimize bitterness. The juice is uniformly mixed with all of its solids before filling the egg and barrels.
All native fermentations with primary lasting 1-2 months. The malolactic fermentations completed in the spring allowing for careful stirring of the lees and further development of flavor. The wines remained on their lees without stirring following the completion of malo to mitigate oxygen pick-up and retain natural CO2.
30% concrete egg, 70% French Oak (90 % new oak)
The wine was assembled and allowed to settle for three months in tanks before being bottled unfined and unfiltered on December 10, 2013.
Brix at harvest 22.4 - 24.3.
Final TA 6.4, pH 3.45
Total Production 702 cases
Consulting Winemakers: Erin Green & Shaun Richardson
Cellar Crew: Will, Joey, Cathy & Peter Seghesio - Winery's Notes