2005 Brosseau Vineyard Chardonnay
With our Brosseau Vineyard Chardonnay we often want for more zippy acidity but the exceptional mouth feel and aromatics keep us firmly rooted in the Chalone Appellation which is home to the deepest limestone deposits in California. To compensate, we use an ancient winemaking technique we discovered in the Ma�connais that is also practiced with German Rieslings. At or near veraison we pick some very green Brosseau Vineyard berries from our block. We de-stem, crush, press, filter and then refrigerate our Brosseau Vineyard ver jus until we harvest the bulk of the block in September. At harvest, we blend in a little of the ver jus which naturally increases our acidity, lowers our alcohol and results in a more complex and vibrant Chardonnay.
Aromas of lemon peel and pear interact with notes of mineral, wet stone and just a hint of vanilla to tantalize the nose. This is a medium bodied Chardonnay with vibrant acidity that finishes with long and elegant layers of texture.
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