The vintage of 2007 saw very cool temperatures during flowering resulting in a phenomenon called “hens and chicks” in our Arroyo Vista Chardonnay. This is a cluster with normal size berries – “hens” - mixed with tiny (seedless or unfertilized) berries – “chicks”. Although the clusters weigh less, the flavors are intensified in the tiny berries. And with very little rain in 2007 and very mild weather throughout the vintage this combination of environmental factors produced some truly excellent Chardonnay, rich in texture and full of fruit flavors. Harvest commenced on the 5th of October with near perfect flavor development at 24.2º Brix, and 8.7 grams per liter of acidity.
The Arroyo Vista Chardonnay is grown in the heart of the windswept and cool Arroyo Seco AVA of Monterey County. Loamy sand and gravelly loam soils of the Elder series are intermixed and underlain by “Greenfield potatoes” – stones that resemble potatoes in size and appearance and which absorb heat during the day and radiate their heat after sunset. This underlayment of stone effectively limits root growth to the top three to five feet of soil, harmoniously balancing the fruit and shoot growth of our richly flavored Chardonnay.
|Origin:||Arroyo Seco AVA, Monterey County|
|Harvest Dates:||October 5th - 6th, 2007|
|Process:||Night harvested, vineyard pressed (to 0.8 bars) and settled|
|Harvest Chemistries:||24.2° Brix average, pH=3.33, Total Acidity 8.71 g/Liter|
|Vinification:||Yeast: M2, Uninoculated (Wild Yeast) and M69
Fermentation: In barrel for an average of 17 days
Malo-Lactic: Inoculated each barrel with MCW strain of malolactic bacteria, October 2007, Completed malolactic fermentation in January 2007
Stirring: Weekly stirring of each barrel, starting November 2007 until March 2008 (during malolactic fermentation and five months post)
Post-Stirring: Monthly topping up of barrels and free sulfur dioxide and oxygen monitoring
Maturation: Aged in barrel sur lie in 50% new Francois Frères French “Troncais” oak
The 2007 J. Lohr Arroyo Vista Chardonnay is a very bright, vibrant yellow color, with aromas of pear, apple, and lime custard. The Burgundian winemaking techniques, including alcoholic and malolactic fermentation in barrel with lees stirring and extended aging, contribute a complex bouquet of grilled hazelnuts, butter, honey and gun flint and amplify an already intensely viscous wine. This is an enticingly delicious Chardonnay with complex aromas and flavors balanced by palate cleansing acidity, perfect for pairing with roasted chicken or cream-sauced pasta dishes.