flowers camp meeting ridge chard 14 750
Brilliant golden hue. Enticing aromas of lemon oil, sweet water and apricot with notes of flint and crushed stone. Layered with broad textures, bright citrus, creme brulee and the signature Camp Meeting Ridge sea-salt minerality. Precisely balanced with a vibrant acidity carries the palate through to a lingering nish - a vivid expression of our Estate Vineyard.
2014 Vintage Notes:
2014 was an exceptional growing season along the true Sonoma Coast. The winter was mild, yet again, in Northern California, yet the extreme coastal regions received significant rainfall in the latter part of winter and early spring. This precipitation fully saturated the soil, and provided enough moisture to support our vineyards through the growing season. Signs of budbreak first showed in early March and the onset of flowering around the late week of April. Summer was moderate, dominated by cool, sunny days with omnipresent fog just offshore. The onset of veraison was fairly widespread by the third week of July, and the continuation of moderate and sunny weather interspersed with cool fog prevailed through the end of the growing season, allowing us to bring in chardonnay of exceptional depth of flavor and finesse. Fact Sheets
Vineyards: Sourced entirely from our organic and biodynamically farmed Camp Meeting Ridge Estate Vineyard. Planted in 1991, these "older" vines are producing our most exciting and interesting Chardonnays to date. Given the extremes of this site, each small block ripens at its own pace. Picked by hand in the foggy frigidness of the night, fruit integrity and temperature were ensured for a whole cluster pressing by sunrise. Blocks 1, 3, 4, and 21-28, planted with Hyde-Old Wente and Dijon 95 clones, were selected for the 2014 blend.
Prior to loading the press, the grapes went through rigorous hand sorting to ensure only the finest grape clusters were accepted. Fruit was gently squeezed in a bladder press for over two hours to separate juice from the phenolic character of the skins. The juice was then settled in tank for roughly 24 hours before being transferred into 100% French oak barrels (30% new) for fermentation and aging on original lees. Natural secondary (malolactic) fermentation was allowed to take place until ideal acid balance was achieved.
Technical information:Alcohol: 13.7%
Total Acidity: 6.3 g/L
Cellared in 100% French Oak, 30% new, for 15 months
Bottled - February 2016
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