Chardonnay

2012 Chardonnay | Dry Creek Valley

Harvest Date: September 21, 2012

Harvest pH: 3.60

Harvest TA: 5.75 g/L

Alcohol: 14.5%

Composition: 100% Chardonnay

Aging: 18 months

Barrels: 100% Used French Oak

Brix at Harvest: 25.5

 

Winemaking Notes:

2012 was a winemaker’s dream vintage.  From budbreak to harvest, we saw ideal weather and growing conditions in Sonoma County.  The crop from 2012 was very large, but quality was so high that it was a great year to work with.  These grapes were harvested in mid-September by hand and meticulously sorted in the vineyard and again in the winery before being whole cluster pressed to a tank.  After 24 hours, the juice was put in barrels, and fermented with native yeast until dryness.  The wine was stirred through malolactic fermentation, and remained surlies until being pumped out of barrels one week before kegging.

Tasting Notes:

The 2012 Knight’s Valley Chardonnay starts off with ripe stone fruit, and melon, and is rounded out with hints of vanilla and butterscotch.  On the palate, the layers of complexity continue with more melon and peach flavors, followed by a decadent caramel and roundness on the mid-palate, and a balancing acidity on the finish.  This wine is the perfect complement to food, but is also great drinking chilled by the glass.


2013 Chardonnay | Dry Creek Valley

Harvest Date: September 12, 2013

Harvest pH: 3.54

Harvest TA: 6.20 g/L

Alcohol: 14.81%

Composition: 100% Chardonnay

Aging: 11 months

Barrels: 30% New French Oak, 60% Used French Oak

Brix at Harvest: 25.5

 

Winemaking Notes:

2013 was another ideal growing season.  Even though we had low rainfall, the weather could not have been better for making great wine.  It was very even from budbreak all the way through to picking.  We didn’t have any heat spikes during the growing season.  These grapes were harvested in mid-September by hand and meticulously sorted in the vineyard and again in the winery before being whole cluster pressed to a tank.  After 24 hours, the juice was put in barrels, and fermented with native yeast until dryness.  The wine was stirred through malolactic fermentation, and remained surlies until being pumped out of barrels one week before kegging.

Tasting Notes:

Our 2013 Sonoma County Chardonnay is sort of the best of both worlds in terms of style.  The 30% new oak on it and the malolactic fermentation give it a beautiful rich, creaminess while still respecting the fruit driven nose and front palate.  The acid is well balanced, making this a perfect wine to enjoy with a variety of foods.