2011 J. Lohr Arroyo Vista Chardonnay

VINTAGE
2011 was one of the coldest vintages of the last decade, and combined with a very late cold spell in early April, turned out to be one of the longest growing seasons of the last twenty years. We had a mere 15 days over 90°F the entire growing season, but with the light yields the season provided enough warmth to fully ripen the Arroyo Vista Chardonnay. The last fruit was hand-harvested under lights on the 3rd of November, and was outstanding, with ripe stone and tropical fruit flavors at 24.5° Brix with 7.0 grams per liter of acid - perfectly balanced!


VINEYARDS
Our J. Lohr 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 it 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 richly flavored Chardonnay.


TECHNICAL DATA

Appellation:  Arroyo Seco AVA, Monterey County, CA
Composition: 100% Chardonnay
Harvest Dates: September 28 -November 3, 2011
Harvest Process: Hand-harvested at night, with whole cluster press (to 0.8 bars) and settled
Harvest Chemistries:
 

Brix: 24.5°

pH: 3.42

total acidity: 0.70 g/100 ml

Vinification:  
Yeast: Native fermentation, CY3079,
FrootZen, VL2
Fermentation: In barrel for an average of 17
days
Malolactic: Inoculated each barrel in
October 2011 with the Christian Hansen Vinaflora Oenos strain of malolactic bacteria. Completed malolactic fermentation in November 2011.
Stirring: Weekly stirring of each barrel, starting November 2011 until June 2012 (during malolactic fermentation and seven months post)
Post-stirring: Monthly topping up of barrels, and free sulfur dioxide and oxygen monitoring
Maturation: Aged in barrel sur lie for 14 months in 60% new oak barrels.
Barrel Type: French oak
Forests: Emphasis is on tight-grain structure from the center of France
Coopers: Mostly Francois Fréres
Bottling Chemistries:
pH : 3.57
Total Acidity: 0.63 g/100 ml
Alcohol: 14.30% by volume
Residual Sugar: 0.35 g/100 ml
Cases Produced: 6,294 cs (12,589 six-packs)
Cellaring:  Delicious now, but can be cellared for up to 5 years

WINEMAKER'S COMMENTS
Bright, pale yellow color with youthful hues, the 2011 Arroyo Vista Chardonnay has aromas of baked apple, d’Anjou pear, and lime, with floral honeysuckle undertones. The Burgundian winemaking techniques, including alcoholic and malolactic fermentation in barrel with lees stirring and extended aging, contribute a complex bouquet of toasted bread, lime custard, caramel and toasted hazelnuts. A rich and silky chardonnay with complex aromas and flavors, balanced by palatecleansing acidity.
Jeff Meier, Winemaker

FOOD PAIRINGS
Thomas Keller roasted chicken, broiled sea bass and triple crème brie cheese.

WINE LIST DESCRIPTION
Baked apple, pear and citrus aromas with floral notes. Rich, silky and Burgundian in style.

Price: $25.00 750ml

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