 |
|
 |
You will note that we are making a non-estate wine for the first time. The 2006 Peay Vineyards Hirsch Vineyard Chardonnay from the Sonoma Coast was a one shot deal we struck with David Hirsch. He needed a small press and Vanessa's winemaking guidance and we have always respected his vineyard and were interested in making wine from his fruit. It is quite interesting to compare the two Chardonnays as the winemaking regime was almost exactly the same. Other than the differences between our specific terroir (we are a touch cooler and in the fog), the main differences are clone type and age as well as the fruit's ripeness when picked. Not surprisingly, the wines share the same focus and elegance that you have come to expect from Peay Chardonnay but our wine has a little more minerality and verve while the Hirsch Chardonnay has more flesh and glycerin.
2006 Peay Vineyards Estate Chardonnay
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.
|
|
|
