2008 Brosseau Vineyard Chardonnay

2008 Brosseau Vineyard Chardonnay

With our Brosseau Vineyard Chardonnay we often want for more zippy acidity but the exceptional minerality from those limestone soils keep us firmly rooted in the Chalone Appellation. To compensate, we use an ancient winemaking technique we discovered in the M√Ęconnais 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 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. You can view us in action making the 2007 ver jus here. For the main harvest we whole cluster pressed to barrel where the wine fermented without the aide of nutrients or enhancers, employing the wild yeast from the vineyard. Likewise, malolactic fermentation is natural but does not finish due to the low pH (we do not block with sulfur). The cooperage was a mix near neutral French oak and a 1 year old barrel. The wine was bottled without clarification, stabilization or filtration. \r

Be warned: this natural wine wins no awards for clarity but will please and even delight when put on the table next to an array of cuisine (oysters, anything with butter, sushi, Chinese, Thai with lighter spices and the list goes on). Aromas of lemon zest, grass, wet stone and a hint of petrol dance from the glass. The bracing acidity will wake the palate and then please with more citrus, pear and leave you wanting\r for more.

Looking for older wines? We might have what you are looking for! Contact us at dgorders@donkeyandgoat.com or give us a call at 510-868-9174 and we will do our best to help.