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Vineyards
The grapes for this wine come exclusively from the Santa Cruz Mountains. Via CK Vines and several individual grower contracts, Clos LaChance sources fruit from ten select vineyard sites throughout the appellation. Elevations, soils and microclimates vary, which helps keep the final blend consistent vintage after vintage.
Winemaking
The grapes, once harvested, went directly to the press whole cluster. The juice was then transferred to barrels where fermentation was initiated. The wines were fermented and “sur-lie” aged in barrel for 10 months. 20% of the barrels were new French oak and 30% in once-filled French oak. The balance was used/neutral French and American oak barrels. Post primary fermentation, the wine underwent malolactic fermentation and was stirred twice a week for two months, then once a month thereafter to maximize contact with the lees. The wine was racked just prior to bottling.
Winemaker’s Tasting Notes
Aromas of sweet, scented pear and ripe Granny Smith apples. hints of tropical fruit with a touch of baking spices, hazelnut, and graham crackers. A faint floral aroma along with a touch of wet stones. The rich flavors of ripe white peaches dominates the mouth, along with a hint of juicy pear and tropical fruits that linger mid-palate. The finish is smooth, with traces of nutmeg and vanilla.
Accolades
Wine Spectator: 87 Pts
Wine Review Online: 86 Pts
Connoisseur’s Guide: 86 Pts
“Juicy tropical and citrus flavors are accented by spicy and buttery notes on the finish.” Wine Spectator, 7/31/2008
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