2006 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 acidity, lowers alcohol and results in a more complex and vibrant Chardonnay.
Green apple, lemon, ruby red grapefruit and honey intoxicate the senses before the more subtle aromas of flint and wet stone. A crisp yet full expression of the varietal, this Chardonnay will not deliver butter and vanilla but will coat the mouth and leave you wanting more. With such balance and harmony we expect to see decades of enjoyment.
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