"Posted By : Chris Corley
BARREL TASTING : Tasting through the new vintage in barrel is always a treat. The wines are typically bursting with juicy fruit and have a youthful vibrancy that is, more often than not, replaced by deeper layers of complexity by the time the wine is bottled, perhaps 1-2 years down the road, depending on the varietal. Tasting wines just after harvest is a great portal into that raw and exuberant youth of the wine ...
BLOCK 1, HEIRLOOM CLONE, ROWS 1-23 : The Heirloom Clone in Block 1 is an isolation of selected vines out of Block 4. These wines from these plants have a very distinctive melon and tropical fruit characteristic that is almost Muscat-like in its personality. In 2008, these aromas are very intense with papaya, mango, and other tropical fruits. The texture of the wine is ripe and rich yet maintains a very nice balance of vibrant acidity. Barrel-Fermented with Native Yeasts. 50% New Oak.
BLOCK 1, 'DIJON' CLONE 96, ROWS 24-28 : These rows are short, so this section has typically produced just a small amount of barrels. Although its not a large quantitative contributor to the blends, I've always enjoyed the purity of the fruit from this section. In 2008, the wine has a nice honey and floral aspect to the aromas and very well balanced richness and acidity. Barrel-Fermented with Isolated Yeast Strain D254. 0% New Oak. Malo-Lactic Lot.
BLOCK 4, OLD MONTICELLO CLONE, ROWS 21-27 : We isolated these rows this year to experiment a bit with pre-fermentation skin contact. These grapes were crushed together with their skins and cold-soaked like red grapes for 30 hours prior to pressing. This is a bit of a return to an old-school style of California Chardonnay, skin contact for whites being popular when our dad built the winery in 1981. My initial observations are that the aromas are intensified and the wine has a heavier weight in the mouthfeel. I like it so far, and am inclined to pursue this line a little further next vintage. Barrel-Fermented with Isolated Yeast Strain CY3079. 0% New Oak.
BLOCK 4, OLD MONTICELLO CLONE, ROWS 28-46 : This section has consistently produced crisp, vibrant wines with hints of pear and citrus that have contributed structure and vibrancy to our MONTICELLO ESTATE Chardonnays. This year, these flavors are very intense. The mouthfeel has a slight grip on the finish, but this will pass after a few months of lees stirring. Barrel-Fermented with Isolated Yeast Strain CY3079. 35% New Oak.
BLOCK 4, 'DIJON' CLONE 96, ROWS 47-55 : This section has been a favorite of ours for many years, and typically contributes to the CORLEY RESERVE Chardonnay. This year it is showing it's classic fruit qualities - fig, pear along with some beautiful early oak influence from the new barrels in the lot. Very well balanced with vibrant acidity, this wine should develop very nicely. Barrel-Fermented with Native Yeasts. 21% New Oak.
BLOCK 6, 'DIJON' CLONES 76/95/96, ROWS 15-85 : This is a fairly large section of fruit. It is a core contributor, like Block 4, to our MONTICELLO ESTATE Chardonnay. These sub-sections of different clones are co-fermented and provide a nice complexity to the finished wine. It is a field blend in some senses. The 2008 wine from this block is very expressive, showing banana, fig, and pear aromas. The wine is very well balanced ans will maintain a nice acidity. We won't pursue malo-lactic fermentation with this lot in order to favor the expression of its fruit. Stainless Steel Tank-Fermented with Isolated Yeast Strain CY3079."