2017 began with abundant rainfall and springtime was mild, resulting in extended flowering. Three heat events, including one over Labor Day weekend, kicked harvest into high gear. By early October, when the wine country wildfires started, 90% of 2017 grape tonnage was in and by the end of October, harvest was complete. Vintners rigorously evaluated the grapes and fermenting wines that may have been affected by the fires.
The Reinke Vineyard lies in Napa Valley’s Carneros district, one of the finest winegrowing regions in the world for cultivating thin-skinned Chardonnay grapes. The cooling breezes off the San Pablo Bay allow the grapes a longer hang time in which to develop flavor and intensity, without sacrificing acidity and true balance.
Native yeast barrel fermentation, sur lie aging & partial malolactic fermentation.
30% new French oak barrels were used to give the wine a roundness with hints of oak character.
Aromas of brioche and vanilla crème brûlée. On the palate you will find Meyer lemon curd with a touch of graham cracker. The wine shows restrained oak with a well-balanced finish, that lingers.
FOOD PAIRING – provided by Marty, Wine Educator
Marty loved this wine with Cumin. He recommends cumin spiced walnuts and/or almonds. Take raw nuts and toss them with some grapeseed oil, cumin, garlic powder and salt (all to taste). Bake at 350° and stir every 10 minutes. They will be fragrant and a little darker when done. If you are looking for more of a meal, try Halibut (or any white fish) with the same seasonings.
|Wine Style||White Wine|
|Harvest Date||September 5, 2017|
|Aging||10 months, 30% new French oak, 70% neutral oak|
|Bottling Date||July 6, 2018|