The harvest was approximately two weeks later than “average” and the consistency of weather during flowering and harvest gave chardonnay of great purity and depth. In mid-October, when the majority of our Chardonnay had been harvested, we had a one-in twenty-year weather pattern of multiple patches of misty rain interspersed with cool dry weather. The classic weather for making Botrytis-affected dessert wines found in Sauternes, Germany and Alsace, we elected to leave one parcel of fruit hanging late into the season to capture this unique opportunity. The dehydrated and incredibly concentrated berries were harvested in two parcels, averaging 38.5 degrees Brix. After a twelve-hour press cycle to extract the precious juice, we fermented two-thirds in new French oak and one third in neutral barrels, all with native yeasts. Fermentation ceased at 13.4% alcohol, leaving 17% residual sugar: a magic combination of lush fruit sweetness tempered and balanced with acidity and alcohol. The wine was then left to develop in the original barrels for 15 months without racking before bottling in the spring of 2008.
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