2012 Coruce Chardonnay: This wine from the Antelope Valley is comprised of 95% Chardonnay and 5% Viognier. Whole cluster pressed and settled for 3 days and then racked off its solids. Cold fermented for 35 days in stainless steel tanks and pressed off its lees and aged for 9 months in 3 year old French Oak barrels.
This wine has a combination of flavors and aromas of hazelnut, pear and citrus ending with a lingering toasty green apple finish. Serve chilled.
This is my take on a Chablis, made with California fruit. It was fermented in neutral oak barrels to give it the roundness and viscosity you expect in a California Chardonnay, without the toasty, oaky flavors. It was aged on the lees for 17 months, with only occasional stirring. It has not gone through malolactic fermentation, so the crispness is more like a Sauvignon Blanc than a Chardonnay.
Our Chardonnay comes from a fog shrouded micro vineyard just 9 miles from the Sonoma Coast, just south of the town of Sebastopol. The Wente clone offers great citrus and floral flavors with a rich mouth and crisp acidity. It’s not oaky and not buttery.