spacer_gif
nav1_home_offdividerlinenav1_wine_ondividerlinenav1_vineyards_offdividerlinenav1_getwines_offdividerlinenav1_about_offdividerlinenav1_blog_offdividerlinenav1_trade_offdividerlinenav1_ordering_off
spacer_gif
nav2_wines_2nav2_spacernav2_wines_1_onnav2_spacernav2_wines_1nav2_spacernav2_wines_3
spacer_gif
spacer_gif

spacer_gif

hdr_Wines
spacer_gif
nav3_wines7_on
spacer_gif
nav3_wines7_on
spacer_gif
nav3_wines2_off
spacer_gif
nav3_wines6_off
spacer_gif
nav3_wines10_of
spacer_gif
nav3_wines6_off
spacer_gif
nav3_wines6_off
spacer_gif
nav3_Fenaughty_off
spacer_gif
nav3_wines1_off
spacer_gif
nav3_mendocino_off
spacer_gif
nav3_mendocino_off
spacer_gif
nav3_Perli_off
spacer_gif
nav3_Reserve_off
spacer_gif
nav3_Reserve_off
spacer_gif
nav3_wines4_off
spacer_gif
nav_TheProspector_off
spacer_gif
nav2_wines5_off
spacer_gif
nav3_wines3_off
spacer_gif
nav_Roussanne_off
spacer_gif
nav_Roussanne_off
spacer_gif
nav3_wines8_off
spacer_gif
nav3_wines9_off
spacer_gif
 


spacer_gif spacer_gifhero_winebottle spacer_gif spacer_gif
IsabelCuvee_2007_header
single_white_pixeldividerline_fade

spacer_gif
Vintage: 2004 | 2005 | 2006 | 2007 | 2008 | 2009
spacer_gif

Appellation: Chalone
Vineyard: Brosseau
Varietal: Chardonnay
Clone: Wente
Age: 20+ years
Elevation: 1600 feet
Soil: Limestone
Yield: 1-1.2 tons/acre
single_pixel Harvested: Aug 17, 2004
Pressed: Aug 17, 2004
Blend: 100% Chardonnay
Fermentation: 100% barrel fermented,
little to no MLF
Barrel aging: 11 mos. in 1-3 yr old FO
Bottled: Aug 11, 2005
Production: 111 cases
Release date: Winter 2005
 
spacer_gif
hdr2_WinemakingNotes
single_white_pixeldividerline_fade
spacer_gif
Our Chardonnay was picked into 35lb lug bins, transported to the winery in a refrigerated truck, moved along the sorting table only after passing muster with at least 4 sorters, pressed whole cluster in our gentle hydraulic basket press and then left to settle in a chilled stainless tank for approximately 48 hours before being moved by gravity to six older French oak barrels where it stayed throughout primary fermentation. At this point we added the Brosseau Vineyard ver jus. Both primary and malolactic were natural fermentations and during primary fermentation the barrels were kept in an ambient temperature of 55-60° F. As a result, primary fermentation began slowly about 7 days after being pressed. Thirty four days later fermentation was winding down so we racked from 6 to 4 barrels for aging and from there, fermentation continued at its own slow pace until the wine was completely dry on November 7 (making our Chardonnay takes nerves of steel!). Malolactic fermentation did not complete as a result of our low pH and vibrant acidity. We aged sur-lie for nearly 12 months with regular lees stirring and bottled unfined and unfiltered. Our naturally made Chardonnay will drop sediment and tartrates and will benefit from a few hours of being upright before being served.
spacer_gif
 
hdr2_WinemakingNotes
single_white_pixeldividerline_fade
spacer_gif
Our 2004 Brosseau Chardonnay is a full bodied mineral laden wine with layers of texture offering notes of wet stone, burnt almond, poached pear and citrus that seamlessly integrate for a long and lingering finish. With zippy acidity this is a vibrant and pure expression of California Chardonnay and should drink well for at least the next 3-5 years.