 |
|
 |
2007 Peay Vineyards Estate Chardonnay, Sonoma Coast
Tasting Notes
The 2007 is a blend of Dijon clones 76, 95, 96 and the Robert Young and Hyde selections. It was picked from September 23rd through October 6th, hand-sorted, aged in 45% new French oak and bottled unfined and unfiltered.
The appearance of the 2007 Estate Chardonnay is light, almost a pale straw. The nose is very focused with young coconut, lemon curd, Asian pear, and jasmine tea notes intermingled with gravel and chalk. The mouth is quite similar to the 2004 Estate Chardonnay and in our mind rivals the 2004 as our best to date. It is crisp, elegant and focused. A pure shot of Bosc pear, lanolin, peat and wet stone aromas coalesce on the mid-palate and linger. The natural acidity provides a refreshing and clean finish that will make it perfect at the table. The battonage and secondary fermentation notes are in the background, revealing a wine of distinct personality and vitality. There are very few chardonnays like this in the New World. 720 cases produced.
2006 Estate Chardonnay, Sonoma Coast
Tasting Notes
The 2006 Peay Vineyard Estate Chardonnay strikes a balance between the crisp 2004 and the fleshier 2005 Estate Chardonnays leaning more towards the style of the 2004. As our Chardonnay vines age a unique character and breed is evolving in the wines. The 2006 continues this progression.
The 2006 is a blend of clones 76, 95, 96 and the Robert Young and Hyde selections. It was picked from September 27th through October 10th, hand-sorted, aged in 42% new French oak and bottled unfined and unfiltered. The nose is focused with aromas of lemon and quince supported by limestone and flint contributed by the very low yielding Hyde and 76 clones. The wine opens on the front of the palate with lime, almond and golden delicious apples and as it carries across the palate broadens to become silky and creamy with hints of lemon curd and gun flint. The oak is very well-integrated at even this young age. The acid is clean and crisp and the finish long and lingering. I recommend aging the Estate Chardonnay for 2-3 years for the various features to gain cohesion. If you prefer more mature flavors the healthy acidity in the wine will allow further aging in bottle without losing vivacity. 885 cases produced.
2006 Peay Vineyards Hirsch Vineyard Chardonnay
Tasting Notes
The Hirsch Chardonnay is made from an old Wente selection picked from September 26th to September 30th. The fruit was hand sorted, aged for eleven months in 50% new French oak, and bottled unfined and unfiltered. The nose is full with hay, clove, apple and peach aromas and a lingering whiff of gunpowder. The mouth is medium-to-full-bodied with a broad, fleshy mid-palate kept in line by good minerality and refreshing acidity. Aromas of maple, green papaya and pear develop as the wine opens. This Chardonnay is best drunk 6 months to 2 years from release to best appreciate the freshness of the fruit expression. 335 cases produced.
|
|
|
