2022 Chardonnay
Tasting Notes
This Chardonnay offers a delightful bouquet of poached apples and pears with undertones of butterscotch. On the palate, it is beautifully balanced showcasing a slightly creamy mouthfeel and secondary flavors of cantaloupe, candied apples with caramel, and marzipan. The finish is elegant, revealing subtle notes of toasted oak and a touch of minerality.
Awards
89 pts. James Suckling
Vineyard Designation
100% Estate Grown
Vintage Notes
The 2022 vintage in the Yakima Valley was a bit of a roller coaster. A mild winter extended into spring with early frost periods and winter-like conditions in April. The cool spring delayed bud break by a few weeks and caused delayed growth in the vineyard as we moved into summer. Each vineyard block was meticulously managed to ensure a ripe crop by harvest. We lowered clusters per vine and allowed for more sunlight exposure. By mid-July, temperatures finally started warming up and led to record growth in a short amount of time. Fortunately, warm summer temperatures extended into fall, helping to lengthen the growing season and allowing the grapes to continue to ripen. Harvest ended up being delayed approximately three weeks from a typical year. We gratefully did not experience any fall frost events, so the grapes had extended hang time on the vines to achieve optimal ripeness and excellent flavor development. Overall, the 2022 vintage displays ripe flavors, bountiful fruit aromas, and balanced acidity. The wines can be enjoyed in their youth, or they can cellar for many years to come.
Winemaking Notes
This wine displays the best of both worlds that Chardonnays from Washington State have to offer – 52% was fermented and aged in stainless steel, while the remaining 48% was fermented and aged in French oak (40% new French oak and 60% 2 to 6-year-old French oak). Harvested in early October at optimal ripeness, the grapes were sent directly to the press as whole clusters and pressed gently to maintain the fresh fruit and varietal characteristics. After settling out for 72 hours, the juice was sent to stainless steel tanks and French oak barrels for fermentation. The stainless portion was fermented cool, with temperatures maxing out at 60 degrees. The barrels were fermented at approximately 60-65 degrees until dry. After fermentation, the barrels were inoculated for malolactic fermentation and closely monitored to ensure completion. Our main goal with malolactic fermentation was to complete the secondary fermentation but allow the wine to maintain its fantastic fruit quality without abstracting it with “buttery tones.” The stainless portion did not undergo any malolactic fermentation. The lees were stirred in barrels and in tank twice a month for three months to help with the mouthfeel and to make the wine rounder and more balanced. After aging in tank and barrel for eight months, the wine was blended and then aged for an additional month in concrete tank before bottling.
* Produced in a Vegan Manner (No animal byproducts used in the production of this wine)
Food Pairing
Roast Lobster with Tarragon-Lemon Butter
Braised Pork with Pearl Onions and Grapes
Fresh Corn Soufflé with Bacon and Comté
Brie or Camembert
- Varietal Composition: Chardonnay
- Appellation: Yakima Valley
- Aging / Barrel Program: 8 months in 52% stainless steel & 48% French oak followed by 1 month in concrete
- Cases Produced: 3,035
- Alcohol: 13.4%
- pH: 3.53
- Acidity: 5.7 g/L
- Ageability: Enjoy now through 2029, with optimal maturity in 2027.