2017 Chalk Hill Chardonnay

Estate

Winemaking Notes

Barrel fermentation in new and seasoned French oak added toasty vanilla and spice complexities. During the twelve months of barrel aging, we regularly stirred the "lees" in barrel, which imparts an elegant fullness and creamy texture on the palate. In the glass, the wine is both creamy and crisp, with flavors of golden pear, vanilla, Meyer lemon and a hint of minerality on the long finish. Enjoy over the next one to three years with soft cheeses, fresh crab or roasted pork loin.

Food pairings

Enjoy over the next one to three years with a gourmet cheese plate, creamy vegetable
pasta or grilled halibut.

History

In 1965, our founder Rod Strong was the first to plant Chardonnay in what would later be recognized as the Chalk Hill American Viticultural Area (AVA), established officially in 1983. He recognized the region as distinct from the rest of Russian River Valley for its unique, volcanically-derived, chalky white ash soils, which impart a subtle mineral character to wines grown there.

The Vineyards

The 2017 vintage will not be soon forgotten. The all-time precipitation record was set by mid-April as rain swept like waves over the North Coast, filling all lakes, ponds and reservoirs. As the rain clouds subsided and the sun appeared, the vineyards in the Russian River Valley endured six different heat waves at or above 100F, including a memorable one on Labor Day at 110F. We harvested the fruit from August 30 through September 30.

$22

Appellation:

Chalk Hill

Varietal:

Chardonnay

Alcohol:

14.33%

TA:

0.65 g/100mL

PH:

3.16

Cellar & Fermentation:

100% barrel fermented with full malolactic fermentation

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