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ABOUT SPECIAL SELECTIONS: The Clos LaChance Special Selection Series includes only wines that the Clos LaChance winemaking team feel are unique and worthy of being showcased on their own. Whether it be a Pinot Noir from a tiny 3-acre vineyard tucked in the Santa Cruz Mountains or a barrel-select Cabernet Sauvignon from Block 20 in the Clos LaChance Estate Vineyard, each Special Selection wine is made to ensure the highest quality wine in the bottle. The quantities of each Special Selection wine are very limited, usually between 100-400 cases per vintage.
VINEYARD: The rugged topography of the Santa Cruz Mountains limits the size of individual vineyards. The costs associated with planting small mountain vineyards limits the overall acreage devoted to grapes in this cool coastal appellation. In 1996, to ensure a continuing supply of high-quality fruit, Clos LaChance’s owners Bill and Brenda Murphy established CK Vines (www.ckvines.com), a vineyard maintenance and installation company specializing in “back-yard” vineyard development throughout the Santa Cruz Mountain appellation.
The Biagini Vineyard, planted in 1998, is assured a long growing season due to the cooling influence of the Monterey Bay during the summer growing season. Owned by San Jose residents Nancy and Ted Biagini, the vineyard is approximately 11 planted acres. It yields between 2.5 and 3 tons per acre. There are four clones planted in the Biagini Vineyard including 113, 114, 115 and Mt. Eden.
VINTAGE: Vintage 2004 was a record-setting year, both in terms of quality and quantity. The growing season was nearly perfect—a cool spring with mild rains and a few brief periods of high temperatures later in the summer. Towards the end of the season, temperatures dropped. But those who waited were rewarded. The fruit hung longer on the vine, developing intense, ripe berries with deep color and complex flavors.
WINEMAKING: After harvest, the grapes were immediately brought to the winery where they were hand-sorted and destemmed. They were allowed to cold soak for three days and then hand-punched down in small bin fermenters. Nearly two years in French oak barrels softened the edges and added complexity.
WINEMAKER STEPHEN TEBB'S TASTING NOTES: Aromas of Holiday spices-cinnamon, nutmeg and cloves, followed by dried cranberries and fresh cherries. Flavors of cherry, cola and baked cinnamon with hints of fresh floral components on the palate. Finishes with fresh cherries, pencil shavings and spice.
CLOS LACHANCE'S FOOD PAIRING RECOMMENDATIONS: Duck 3 ways, Smoked Salmon, and Pork Chops.
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