|
2005 BIAGINI VINEYARD CHARDONNAY
SANTA CRUZ MOUNTAINS
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 away in the Santa Cruz Mountains or a barrel select Cabernet Sauvignon from Block 20 in the Clos LaChance Estate Vineyard, each Special Selection 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 DETAILS
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. The Biagini Vineyard, planted in 1998, is assured a long growing season due to the cooling influence of the Monterey Bay during the summer. Owned by San Jose resident 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
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 grapes were hand-picked and immediately brought to the winery where they were wholecluster pressed. The free-run juice was cold settled for 24 hours then racked to barrels where both primary and malolactic fermentations took place. The lees were stirred twice a week for 12 weeks, then once a month thereafter. The wine aged for 13 months in 70% new French oak barrels was racked once prior to racking for bottling. There was no fining or filtering, resulting in a naturally produced hand-crafted wine that may throw a sediment.
WINEMAKER’S NOTES
On the nose, crisp green apple is balanced with citrus fruit aromas and subtle notes of orange blossom, pie crust, vanilla and spice. Ripe pear and mandarin orange appear on the entry with a yeasty, doughy mid-palate. Crisp citrus and mineral notes complete the finish.
Crab Cakes with Lemon Aioli, Lobster Pasta with Herbed Cream Sauce, Roasted Cornish Game Hens, Butternut Corn Chowder with Goat Cheese Croutons
|
