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2006 Chardonnay Bien Nacido Block UU
2005 Ernesto Wickenden Chenin Blanc “Old Vine”
2006 Viognier Vogelzang-Santa Ynez Valley
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2006 Chardonnay Bien Nacido Vineyard Block UU, Santa Maria Valley
pdf product sheet
Production: 335 cases
Suggested Retail: $32
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Clone(s): Davis 4
Harvest: Hand harvested on October 9, 2006
Yields: 3 tons per acre (2 ½ ppv)
Press: Whole cluster pressed on gentle cycle. Cold settled 48 hours
Innoculum: Montrachet, Bourgone CY 3079 with malolactic encouraged
Fermentation: 100% Francois Frere barrels, with 30% new
Barrel Regime: 8 months in sur-lies with batonage
Bottling: June 18, 2007 after fining and filtration
T. A: 0.72 g/100ml
Ph: 3.57
Winemaker's Notes:
“Intense flavors of lemon drop greet the palate, followed by lush vanilla-accented
smoky new oak and passionfruit, all ending with a chalky mineral finish.”
– Bill Wathen, winemaker
- 92 Points - Wine Enthusiast - *Cellar Selection*: "This wine starts out so acidic, its almost sour. Then the intense lemondrop flavors kick in, followed by the lush vanilla-accented smoky new oak, and the chalky minerals on the finish, and suddenly, the acidity makes sense. It's Chablisian, built for the cellar. By sometime in 2008, everything should start to meld together, and this block selection could do amazing things over the next four to six years" —S.H (12/31/07)
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2005 Chenin Blanc
Ernesto Wickenden Vineyard “Old Vines”
Santa Maria Valley
pdf product sheet
Production: 1100 cases
Suggested Retail: $20
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Appellation: Santa Maria ValleyVineyard: Planted by Leon Wickenden in 1966
Harvest: By hand, Sept 22 & 23, 2005
Yields: 4 ½ tons per acre
Press: Whole cluster pressed on gentle cycle; 16% of fruit macerated on skins overnight prior to pressing
Innoculum: d-254, d-47 and ec 1118
Fermentation: 50% in Stainless; 50% in neutral French oak barrels
Aging: 8 months sur lies, in tank and barrel
Bottling: June 19, 2006 after fining and filtering
Winemaker's Notes:
"This is “Ernesto’s” 39th year—and our third vintage since we began exclusively farming it. The wine was 50% barrel fermented, which contributes texture and richness, and 50% tank fermented to maintain freshness and purity of fruit. The natural acidity of the Chenin Blanc grape enables it to age gracefully, and with ageing it develops more honeysuckle aromas and flavors. In its youth, this wine shows lots of anise, pear and quince—with nice crispness. The “Ernesto” is great with oysters, melon with prosciutto, apple fennel salad, and cool soups." - Bill Wathen, winemaker
- 92 Points - Wine Enthusiast: "The 2005 continues a multi-year streak of being one of the top Chenin Blancs in California. The main feature is dry acidity. It frames apple,citrus,peach and flower flavors, with a nutty, slightly bitter finish. Try as an interesting alternative to Sauv Blanc."
—S.H (12/31/2007)
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2006 Viognier Vogelzang Vineyard,
Santa Ynez Valley (Happy Canyon)
pdf product sheet
Production: 150 cases
Suggested Retail: $25
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Clone(s): Viognier R1
Harvest: Hand harvested October 2, 2006
Yields: 5 tons per acre
Press: Whole cluster pressed on gentle cycle
Innoculum: Rhone D-47
Fermentation: 60% in neutral barrels, 40% in stainless steel barrels
Aging: 8 months sur-lies
Bottling: June 18, 2007 after fining and filtration Winemaker's Notes:
"Beautiful aromas of honeysuckle, citrus and pink grapefruit followed by melon, juicyfruit and guava. The finish is crisp, yet round in the mouth."
– Bill Wathen, winemaker
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2006 Chenin Blanc
Ernesto Wickenden Vineyard “Old Vines”
Santa Maria Valley
pdf product sheet
Production: 750 cases
Suggested Retail: $20
Coming Soon
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Appellation: Santa Maria Valley
Clone(s): Christian Brothers Vineyard Selection, planted in 1966
Harvest: Hand Harvested on September 26 & 27, 2006
Yields: Around 4 tons per acre
Press: Whole cluster pressed; some macerated on skins overnight
Innoculum: ADY-D254
Fermentation: 70% in stainless; 30% in barrel; both long and cold.
Barrel Regime: Neutral Oak aging for 6 months on lees
Racking: Racked one time prior to bottling
Bottling: June 18, 2007 |
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