The 2009 vintage saw windy weather and very cool temperatures during flowering. This resulted in poor fruit set and very low yields in our Arroyo Vista Chardonnay. The windy, cool weather yielded to more mild conditions for the rest of the season. The combination of low yields, mild weather and long hang time helped produce intensly flavored Chardonnay, rich in texture and full of fruit flavors.
The Arroyo Vista Chardonnay is grown in the heart of the windswept and cool Arroyo Seco AVA of Monterey County. Loamy sand and gravelly loam soils of the Elder series are intermixed and underlain by “Greenfield potatoes” - stones that resemble potatoes in size and appearance and which absorb heat during the day and radiate their heat after sunset. This underlayment of stone effectively limits root growth to the top three to five feet of soil, harmoniously balancing the fruit and shoot growth of our Chardonnay vines.
|Appellation:||Arroyo Seco AVA, Monterey County|
|Harvest Dates:||September 21 through October 5, 2009|
|Harvest Process:||Night harvested, vineyard pressed (to 0.8 bars) and settled|
total acidity: 0.69 g/100 ml
|Yeast:||M2 and D47|
|Fermentation:||In barrel for an average of 17
|Malolactic:||Inoculated each barrel with Lallamand Alpha strain of malolactic bacteria in October 2009. Completed malolactic fermentation in November 2009.|
|Stirring:||Stirred each barrel weekly from November 2009-March of 2010 (during malolactic fermentation and for five months after)|
|Post-stirring:||Topped up barrels monthly and monitored free sulfur dioxide and oxygen|
|Maturation:||Aged sur lie for 18 months in 50% new oak barrels|
|Barrel Type:||French oak|
|Forests:||TA mix of Allier, Troncais, Nevers|
|Coopers:||Mostly Francois Fréres|
|Total Acidity:||0.69 g/100 ml|
|Alcohol:||14.09% by volume|
|Residual Sugar:||0.62 g/100 ml|
|Cellaring:||Delicious now, but can be cellared for up to 5 years|
Very bright, vibrant yellow color with aromas of pear, apple and lime custard. The Burgundian winemaking techniques, including alcoholic and malolactic fermentation in barrel with lees stirring and extended aging, contribute a complex bouquet of grilled hazelnuts, butter, honey and gun flint and amplify an already intensely viscous wine. This is an enticingly delicious Chardonnay with complex aromas and flavors balanced by palate cleansing acidity.
—Jeff Meier, winemaker