2005 GRENACHE
ESTATE
MISSION
Clos LaChance’s mission is to provide our customers with high quality, stylistically consistent wines that represent the characteristics of our Estate Vineyards and the Santa Cruz Mountains. We strive to capitalize on our current and future resources in the vineyards and facility, as well as provide superior value in the ultra-premium wine segment.
VINEYARDS
The fruit for the Estate Grenache is sourced 100% from the Clos LaChance Estate Vineyard in San Martin, CA. There are three separate blocks of Grenache planted within the vineyard, comprising a total of 4.07 acres. Five separate clones are planted: Noir, 513, 362, 315, and McDowell. The 150-acre Estate Vineyard was planted in 1999-2000. Nearly 20 varietals were planted, along with 60 separate clones—providing Winemaker Stephen Tebb with a spice-rack of blending wines. Hot sunny days throughout the growing season, coupled with cool ocean breezes in the evenings, allow for increased grape hang-time, and the further development of flavors and complexities. Computerized vineyard maintenance and data recording systems (weather stations, leaf and soil sensors, automated irrigation and fertigation) were also installed onsite, ensuring the highest quality fruit possible.
VINTAGE
Rains in the early spring and summer created vigorous vine growth early on. Harvest started on schedule, however the cool weather slowed things down, with the last grapes coming in around Thanksgiving. Yields were through-the-roof all throughout the state. Clos LaChance’s winemaker Stephen Tebb ran out of tank space halfway through harvest. Fortunately, the weather cooperated and Stephen literally stored the grapes on the vine for several weeks. This turned out to be a blessing in disguise as the resulting wines are some of the best Clos LaChance has produced.
WINEMAKING
The Grenache grapes were hand-harvested, sorted and destemmed to open top tanks to cold soak for 72 hours. A portion of free-run juice was taken after 24 hours for Rose production, resulting in a concentrated must. During fermentation, punch downs took place up to 3 times per day at the peak. Once dry, the wine was drained to barrels, 35% new French oak, to complete malolactic fermentation and age for 16 months. It was racked once during aging and bottled unfined and unfiltered.
WINEMAKER‘S NOTES
Bright aromas of cranberry and strawberry with hints of red cherry. Elements of vanilla and spearmint with a hint of carmel. The smooth and silky texture has flavors or raspberry, strawberry, and bring cranberry. The finish is long and smooth, with soft tannins and sweet berries.
Lobster Thermidor, Gnocchi with Marinara Sauce, Osso Buco, Gouda, Jarlsberg and Swiss cheeses
 "Click here to enlarge image!")
Click to enlarge image