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Jekel Vineyards Chardonnay 2004

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Credit: Jekel Vineyards.

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    The growing season this year had two faces. Off to an early start, with a cool summer that allowed grapes to ripen slowly on the vine. But the calm was shattered in September with a spell of intense heat that speeded ripening and created a traffic jam at wineries as the grapes avalanched their way to the winery. The early start and quick finish allowed us to miss the rains typical of the Fall, producing, in the end, grapes with intense, lush flavors.
    Winemaking
    Grapes were hand-picked into small lug bins at an average 24-25° Brix about three weeks earlier than normal. Whole cluster pressing was followed by a fermentation regime of 50% stainless steel to preserve and enhance the freshness and bright flavors of the fruit, and 50% barrel to add complexity. Just 10% of the blend underwent malolactic fermentation. Lots were aged separately in small Oak barrels, half American Oak and half French Oak. About half the wine aged for seven months in new Oak, with 10% in once-used, 10% in twice-used and the remainder in neutral barrels.

    Tasting Notes From Winemaker Cara Morrison
    “The complexity of the wine shows on the nose, with aromas in deep layers of ripe red apple, pineapple, banana, peaches and coconut, with toppings of light smoke and toasty notes from the new oak. This medium-full wine has the crisp acid backbone common to the Central Coast, with a smooth, rich mouthfeel and flavors of pear, apple, pineapple topped by hints of clove spice. This is a wine to enjoy on its own, or with fresh fish or crab caught in Monterey Bay.”

    Posted by thewinery on December 1st, 2007 at 11:17am | report comment

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