This beautifully oaked Californian Chardonnay has rich aromas of key lime, white peach, and baked apple pie. Upon the first sip, a flinty brightness balances the creamy apple.
Sonoma County, California
Sustainable, Practising Biodynamic.
The winery and vineyards were originally owned and run by Cecil and Christine De Loach. In 2003, the family run Burgundian estate Jean-Claude Boisset purchased De Loach and brought the focus back to the estate’s original high-quality winemaking philosophy, with specific emphasis on small lot winemaking, particularly of Pinot Noir from the Russian River Valley. The winery’s 17-acre estate vineyard has been completely restored and converted to organic and biodynamic viticulture, a tradition upheld by many foremost Burgundian vineyards. The De Loach estate vineyards are certified organic by CCOF.
The cool, foggy Russian River Valley climate allows for slow ripening, ideal for Chardonnay to develop full flavour maturation. The fruit was hand harvested from select sites in the heart of the valley including the Boriolo and BCD vineyards, as well as from the Norris vineyard nestled in the Chalk Hill region.
The juice was fermented in a combination of stainless-steel tanks (30%) and French oak barrels (70%), of which 20% were new. The barrel-fermented portion of wine was aged for 10 months and achieved full malolactic conversion. These techniques contributed to a well-balanced wine with bright acidity and a rich, round mouthfeel.
This wine is pale straw yellow in colour, the nose of this Chardonnay immediately entices you with its rich aromas of vanilla and baked apple pie. It is lively with vibrant acidity that supports a medium-bodied frame of lemon marmalade and plenty of length, with touches of nutmeg.