Sold Out
Technical Details:
Clone: 96
Soil: Sandy Loam
Rootstock: S04
Harvest Date: October 10, 2006
Bottling Date: September 19, 2007
Release Date: December 1, 2007
Brix: 23.5
pH (final): 3.52
Residual Sugar: 0.1
Alcohol (final): 14.1%
Primary Yeast: CY3079
Aging: 10 months 30% new French oak
Cases Produced: 220
Recommendation: Drink Now through 2010
Production Notes:
The weather can make or break a wine from the famed Central Coast region. Situated on the west bench of the Salinas Valley, these vineyards harbor warm days and cooling ocean fog that spills over the mountains at night. The week of perfect ripeness for our fruit was also a week that threatened rain and the botrytis that often comes with it. Fortunately for us we were able to pluck the fruit at perfect ripeness in the early morning hours before the rain came. After harvest it was immediately transported to the winery for press and to begin fermentation. Fermentation was done in small lots with a portion fermented in the barrels that would eventually age the wine.
After fermentation the new wine was transferred to a combination of 30% new and 70% neutral French oak. After malolactic fermentation in the winter months we aged the wine for an additional 8 months for a total oak aging of 10 months. The 2006 Chardonnay was bottled in the late summer of 2007.
Accolades:
Bronze Medal at the 2008 San Francisco Chronicle Wine Competition.
Tasting Notes:
The 2006 Chardonnay is a gem. It has a combination of excitement and refinement that makes it a truly multi dimensional wine. Apple and citrus in the nose is complemented by a hint of vanilla bean that is fresh but elegant. The rich creamy texture of this Chardonnay creates a mouth feel and finish that leaves you wanting more. This wine pairs very well with seafood in a light butter sauce, chicken, pasta with cream sauce or artisan cheeses.
Wine and Music Pairing:
The 2006 Six Strings Chardonnay drinks best while listening to a well-played acoustic guitar.