Tasting Notes

Release Date: Fall 2006

2001 was an altogether easy year to be a winegrower. The winter was cold with lots of snow days. When the rains finally stopped, spring began with almost summer like weather. Perfect flowering conditions led to uniformity in the vineyards at harvest time. The grape skins were in perfect condition and the juice had incredible acidity.

Lemon, anise and honeysuckle flower entice the nose. It’s very lively on the palate with citrus and earth notes that are penetrating and persistent. After barrel fermentation and full malolactic, the 2001 still displayed a nervous spine of acid (reminiscent of French Chablis).It has evolved to a lovely harmony. Approaching its aging plateau, expect (with good cellaring) enjoyment for the next ten years.

Production

3,538

Tech Notes

Yield: 3 tons per acre

Harvest: August 19th – September 4th

Numbers @ Harvest: 24.5 Brix , 3.5 pH, 7.8 grams acidity

Barrel Regimen: 140 Barrels—Burgundy 50% New

Bottling: June 2003

Reviews

93 points Robert Parker Jr's The Wine Advocate - August 2006

Issue #166

Exhibits aromas of minerals, popcorn, and buttered citrus in its well-delineated, beautifully pure personality. It displays abundant richness and flavor intensity as well as a long finish.

91 points Wine Spectator - July 2006

Complex earth, mushroom and loamy notes join ripe, vivid, elegantly styled Chardonnay flavors, highlighted by subtle green apple, pear and citrus notes, that linger delicately on the finish.  Just a hint of oak in the background.  Drink now through 2009.– J.L.

90 points Wine Enthusiast Magazine - September 2006

Try this if you’re curious what Chardonnay does when it’s just starting to develop bottle complexities.  The primary fruit is fading, leaving behind dried apricot, quince and peach flavors with overtones of herbs and clay.  The wine is super-dry and remains high in acidity.  Should hang in there through this decade.—SH