2004 Chardonnay, Vineburg

Purchase 2004 Chardonnay, Vineburg

Winemaking Notes: At the new Vineburg Vineyard in Sonoma County, it was our first crop from mature vines. This sandy, gravelly site was formerly an apple orchard, suggesting good fruit flavors, and the constant breeze off nearby San Pablo Bay meant bracing acidity could be retained even at high sugar levels. We expected exciting results, and the vineyard did not disappoint. As fermentation got underway in 60-gallon French oak barrels (nearly a third of them new), our winemakers seemed to be sampling these casks more than others, and for good reason. After eight months in the barrel, half of which underwent malolactic fermentation, the wine would prove to be worthy of a single-vineyard bottling.

Analysis: Alcohol, 14.7 percent; titratable acidity, 5.47g per L; pH, 3.49; residual sugar, dry.

Tasting Notes: Pale yellow with a green tinge; delicate floral aromas of citrus and green apple, with flinty, mineral grace notes and sweet toasty oak; medium body, racy acid structure (“like a cheetah,” according to one taster) with juicy citrus and white peach flavors, and a refreshing finish leaves you wanting another sip.

Purchase 2004 Chardonnay, Vineburg