The growing season in 2008 started early, and with the very warm summer that followed we had a mid-September harvest, two weeks ahead of our normal schedule. At the crush we hand sort the clusters and discard any that are not in perfect condition – a task made easy in ’08 as the early pick resulted in very sound fruit. As always the grapes were cold fermented down to about 8 degrees brix, then racked into French oak (30% new) for the final two weeks of the fermentation. During the first winter the wine was racked twice as we do not like to age the Chardonnay sur lies as this would lessen the fruitiness in the wine. After a year in oak the wine is held in stainless for nearly another year before bottling.

Our estate Chardonnay vineyard is planted, on its own roots, with the old Wente clone, which is known for its citrus qualities. These flavors come through clearly in this vintage, as well as fruit/ester notes and a hint of oak. Excellent now, its freshness will last for years.

We have farmed our estate vineyard since 1973, and it’s clear the seasons are getting warmer. But what has not changed is the cool nights, which are responsible for the excellent acid balance the grapes continue to show at harvest. Our red vineyard also includes small blocks of Merlot and Cabernet Franc. These are fermented separately and the amount to be blended is determined after two years aging in French oak (30% new). All fermentations are carried out in small, shallow tanks. The cap is punched down every four hours, the shallow tanks allowing for maximum skin contact with the juice.

This vintage is proving exceptional: full-bodied yet well balanced and displaying the clean cherry/berry flavors our steep, dry-farmed vineyard is noted for. It is maturing nicely, and should retain its rich fruit flavor for years.