2004 Brosseau Vineyard Chardonnay
Our Chardonnay was picked into 35lb lug bins, transported to the winery in a refrigerated truck, moved along the sorting table only after passing muster with at least 4 sorters, pressed whole cluster in our gentle hydraulic basket press and then left to settle in a chilled stainless tank for approximately 48 hours before being moved by gravity to six older French oak barrels where it stayed throughout primary fermentation. At this point we added the Brosseau Vineyard ver jus. Both primary and malolactic were natural fermentations and during primary fermentation the barrels were kept in an ambient temperature of 55-60 degrees F. As a result, primary fermentation began slowly about 7 days after being pressed. Thirty four days later fermentation was winding down so we racked from 6 to 4 barrels for aging and from there, fermentation continued at its own slow pace until the wine was completely dry on November 7 (making our Chardonnay takes nerves of steel!). Malolactic fermentation did not complete as a result of our low pH and vibrant acidity. We aged sur-lie for nearly 12 months with regular lees stirring and bottled unfined and unfiltered. Our naturally made Chardonnay will drop sediment and tartrates and will benefit from a few hours of being upright before being served.
Our 2004 Brosseau Chardonnay is a full bodied mineral laden wine with layers of texture offering notes of wet stone, burnt almond, poached pear and citrus that seamlessly integrate for a long and lingering finish. With zippy acidity this is a vibrant and pure expression of California Chardonnay and should drink well for at least the next 3-5 years.
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