Bright gold in color and incredibly aromatic, the ripeness of the vintage is most pronounced initially; melon, perfume, and orange blossom slowly give way to fresh peach, honeysuckle and apricot. There’s very little overt oak influence on the nose, although it comes across subtly in the background as pie crust and toast.
It’s the suppleness and silky mouthfeel that strike first, although there’s abundant mango and citrus with Meyer lemon here as well. The minerality is chalky and distinct, a beautiful contrast that layers in with the acid adding both complexity and depth. There’s slightly more wood on the transition to the finish, surfacing as baking spice and crème brûlée. However, they’re handily overwhelmed by notes of Asian pear, mango and pineapple— absolutely delicious. In time, expect hazelnut and almond to appear.
Plentiful winter rains coupled with cool temperatures pushed budbreak slightly behind normal. However, the vines took full advantage of the abundant soil moisture and responded with bountiful growth as the weather warmed into June. Mild summer days with temperatures dipping into the 50s at night made for ideal ripening conditions as harvest approached on time. A shot of heat in early September pushed the early blocks over the finish line, although cool temperatures mid-month drew the Chardonnay harvest out over 18 days.