The Monterey Appellation offers a range of soil (sandy loam, decomposed granite, sandstone, shale and limestone) and climate combinations that rivals the diversity of any California wine region. Chilled air masses gush off the deep waters of Monterey Bay each afternoon to engender an extensive maritime layer that provides relief to warm inland vineyards. Grapes fully ripen under perpetual sunny skies, but retain optimum acidity with the help of cool overnight temperatures and intermittent patterns of morning fog.
Twenty percent of the fruit was sourced from the east-facing Santa Lucia Highlands, an area that has been frequently likened to Burgundy’s Côte d’Or. The remainder of the grapes was harvested from other cool sections of this large coastal appellation.
Aromas of lemon zest, pineapple, almond and delicate gardenia complement flavors of ripe white peach, citrus, minerals and a little toasted oak. The wine has a medium weight and soft texture on the palate with a structure of pleasing acidity. Its fruity finish is bright and clean with traces of minerals and well-seasoned oak. Food pairings include fresh steamed mussels with leeks and chardonnay, baked Virginia ham, or French onion soup topped with browned Gruyere.
Hand harvested October 10 – 21, 2007 in the early morning cool
Whole-cluster pressed at low pressure to maximize fruitiness and minimize astringency
Fermented 20% in oak barrels to add complexity and 80% in a stainless steel tank to enhance fruit intensity
Both portions were stirred twice each month to develop rich textures
80% malolactic fermentation to soften acidity
The barrel fermented fraction was aged for eight months in French oak barrels (18% new) to add depth and balance
Monterey Appellation
100% chardonnay
13.9%
0.68mg per 100ml
pH: 3.60
December 2008
2007 Monterey Chardonnay Product Sheet
- low resolution – high resolution
2007 Monterey Chardonnay Label
– high resolution
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