Acacia Vineyard Chardonnay Carneros 07
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After brief skin contact to extract flavors, we pressed the grapes and fermented all the juice in oak barrels. We used native yeast naturally occurring on the grape skins to give the wine layers of flavors. For rich, creamy notes, 75% of the wine completed malolactic fermentation, changing the malic acid into softer lactic acid.
| Vintage: | 2007 |
| Varietal: | Chardonnay |
| PH: | 3.58 g/L |
| Aging: | 9 Months: 75% French Oak, 15% American Oak, 10% European Oak. 24% New Oak. |
| Alcohol %: | 15.0 |
| Tasting Notes: | The vibrant aromas of our Acacia Winery 2006 Carneros Chardonnay combine ripe peach and citrus character with crème brûlée, ginger and fennel nuances. The wine's creamy flavors blossom to expressive peach, pear, citrus and apple notes on the mid-palate. Nectarine, vanilla and toasty hazelnut nuances linger on the finish. Impeccably balanced with lively acidity, this Chardonnay reflects its grape sourcing from the wind-swept vineyards of the Carneros. The wine’s silky, complex flavors make an elegant match with richer seafood and chicken dishes, especially Dungeness crab from of the San Francisco Bay. After brief skin contact to extract flavors, we pressed the grapes and fermented all the juice in oak barrels. We used native yeast naturally occurring on the grape skins to give the wine layers of flavors. For rich, creamy notes, 75% of the wine completed malolactic fermentation, changing the malic acid into softer lactic acid. |
| Vineyard Notes: | We selected Chardonnay from our two estate vineyards, Lone Tree Vineyard® and Winery Lake Vineyard® in the Los Carneros American Viticultural Area (AVA), and from our nearby growers with whom we’ve established long-term relationships. We know that these vineyards are grown as carefully as our own and we work together to hand-harvest the grapes at their optimum maturity. The Los Carneros AVA spans the southern tips of Napa and Sonoma Valleys, close to the uppermost shores of the San Francisco Bay. The cool marine winds develop vibrant fruit flavors and balanced acidity in Chardonnay grapes, while the different soils, clones and trellis systems of each vineyard contribute to the wine’s diversity of flavors. |
| Winemaker Notes: | By giving extremely careful attention to our vineyards in 2006, we were able to harvest outstanding quality grapes. Heavy rains lasted unusually late into spring, raising the total seasonal rainfall in the Carneros region to 31”. Fortunately, the vines bloomed under relatively sunny skies so there was good berry set. June had slightly above average temperatures and then a challenging heat waved occurred in July. We were relieved when tempering morning fog returned in August and September, slowing maturity and allowing excellent hang time. We harvested Chardonnay from mid-September to mid-October. |
Tasting Notes:
The vibrant aromas of our Acacia Winery 2006 Carneros Chardonnay combine ripe peach and citrus character with crème brûlée, ginger and fennel nuances. The wine's creamy flavors blossom to expressive peach, pear, citrus and apple notes on the mid-palate. Nectarine, vanilla and toasty hazelnut nuances linger on the finish. Impeccably balanced with lively acidity, this Chardonnay reflects its grape sourcing from the wind-swept vineyards of the Carneros. The wine’s silky, complex flavors make an elegant match with richer seafood and chicken dishes, especially Dungeness crab from of the San Francisco Bay.
After brief skin contact to extract flavors, we pressed the grapes and fermented all the juice in oak barrels. We used native yeast naturally occurring on the grape skins to give the wine layers of flavors. For rich, creamy notes, 75% of the wine completed malolactic fermentation, changing the malic acid into softer lactic acid.
Vineyard Notes:
We selected Chardonnay from our two estate vineyards, Lone Tree Vineyard® and Winery Lake Vineyard® in the Los Carneros American Viticultural Area (AVA), and from our nearby growers with whom we’ve established long-term relationships. We know that these vineyards are grown as carefully as our own and we work together to hand-harvest the grapes at their optimum maturity. The Los Carneros AVA spans the southern tips of Napa and Sonoma Valleys, close to the uppermost shores of the San Francisco Bay. The cool marine winds develop vibrant fruit flavors and balanced acidity in Chardonnay grapes, while the different soils, clones and trellis systems of each vineyard contribute to the wine’s diversity of flavors.
Winemaker Notes:
By giving extremely careful attention to our vineyards in 2006, we were able to harvest outstanding quality grapes. Heavy rains lasted unusually late into spring, raising the total seasonal rainfall in the Carneros region to 31”. Fortunately, the vines bloomed under relatively sunny skies so there was good berry set. June had slightly above average temperatures and then a challenging heat waved occurred in July. We were relieved when tempering morning fog returned in August and September, slowing maturity and allowing excellent hang time. We harvested Chardonnay from mid-September to mid-October.
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