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 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 highquality fruit, Clos LaChance’s owners Bill and Brenda Murphy established CK Vines (www.ckvines.com), a vineyard maintenance and installation company specializing in “backyard” vineyard development throughout the Santa Cruz Mountain appellation. thereafter to maximize contact with the yeast lees. The wine was racked just prior to bottling.
VINTAGE: Vintage 2005 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: 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 yeast lees. The wine was racked just prior to bottling.
WINEMAKER STEPHEN TEBB'S TASTING NOTES: On the nose, I get strong aromas of sweet scented pear, ripe red and golden delicious apple. There is a hint of tropical fruit with a touch of spice....hazelnut, cinnamon and graham. A faint aroma of apple blossom along with a touch of wet granite or stones. The rich flavors of ripe peaches dominates the mouth, along with a hint of juicy pear and tropical fruits that linger from the mid-palate. The finish is smooth, with traces of nutmeg and vanilla.
FOOD PAIRING Seared scallops with a lemon-beurre sauce, dungeness crab with garlic and butter, pesto chicken and sautéed asparagus.
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