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2006 J Vineyards & Winery Russian River Valley Chardonnay

14.0% alc., 2,928 cases, $40. All estate fruit. Whole grape clusters were gently pressed with a Coquard Champagne basket press. Free-run juice and press fraction juices were fermented separately with indigenous and wild yeasts. The wine was left to barrel ferment for up to four months followed by two months of malolactic fermentation without nutrients (usually Chardonnay is made “fast and clean” by adding nutrients). The Chardonnay was then blended and aged an additional six months in bottle before release. Viticulture techniques for Chardonnay are directed at avoiding strong green apple and green pear flavors (less ripe) in favor of more melon flavors (more ripe). · Appealing aromas of topical fruits, nuts and understated oak. A wine with charming restraint and delicacy, yet delivering plenty of apple flavor with hints of oak and butter. Paired beautifully at Sona with Maine lobster risotto and shellfish emulsion. Reviewed August 4, 2008

Winery: J Vineyards and Winery
From article: J Pinot Noir Now Sparkles Too