2007 Estate Viognier

2007 VIOGNIER

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

Fruit for the Estate Viognier is sourced 100% from the Clos LaChance Estate Vineyard in San Martin. 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

In for the long haul” was the mantra of the Clos LaChance harvest crew in 2007. “It was the harvest that never ended,” claims Director of Winemaking Operations Stephen Tebb. A mild winter and dry spring led to early budbreak.

With everything a few weeks ahead of schedule from the get-go, Harvest 2007 began early at the Clos LaChance Estate Vineyard. The first grapes started coming in on August 23. The weather cooled significantly the second week of September, stalling the ripening process. Fortunately, things heated up again several weeks later and the warm Fall weather held out through the end of October. Overall, the crop was a little lighter then the past few vintages and the yields were down. But berry sizes were small, resulting is a greater skin-to-juice contact ratio, providing the backbone for excellent quality wines.

 

WINEMAKING

The 2007 Estate Viognier is made from 100% Viognier grapes from the Clos LaChance Estate vineyard. The grapes were hand-picked and sorted prior to whole-cluster press and cold-settling for 48 hours. 60% of the juice was racked and fermented at 45-50 degrees in a stainless steel tank. The balance was racked and fermented in neutral/used French oak barrels. Post fermentation the wine was racked, blended, filtered, and bottled.

 

WINEMAKER‘S NOTES

Typical of California Viognier, on the nose I get strong floral notes—honeysuckle and gardenia. Ripe peach lurks amongst the garden of flowers as well. On the palate, peaches and fresh nectarines are the dominant fruit flavors. Honey and a touch of spice round out the finish.

 

FOOD PAIRING recipes at www.clos.com

Murphy Shrimp (Shrimp with Lemon, Butter and Garlic Sauce), Artichoke and Parmesan Soup, Chicken Tagine with Apricots and Almonds, Lobster Salad with Tarragon