| 2007 ESTATE CHARDONNAY |
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2007 Alexander Valley Estate Chardonnay
Proprietor Fritz Stuhlmuller
Winemakers Leo Hansen
Technical Notes:
Alcohol:14.2%
pH: 3.53
Composition: 100% Chardonnay
Total Acidity:0.63 g/100ml
Production: 5,600 cases
Release Date: January 2009
Bottled:June 2008
Suggested Retail:$24.00
Vineyards:
Stuhlmuller Vineyards is located at the southern edge of the Alexander Valley, where it converges with two other highly regarded Sonoma County appellations, Chalk Hill and the Russian River Valley. On its eastern edge, the 150-acre vineyard borders the Russian River. Situated in a unique location that is part river benchlands and part hillside, the vineyard benefits from its alluvial gravel soils and the more rocky soils that comprise the hillside sections of the vineyard.
The Clones:
Five blocks of Chardonnay are planted in the well-drained, benchland soils. The famous Gauer Upper Barn Clone, one of California’s most sought-after Chardonnay selections, comprises 80 percent of these vines. The 2007 Estate Chardonnay is crafted from a mix of Gauer and Clone 4 fruit. From the Gauer Clone, the Chardonnay derives flavors of Asian pear, spice and a natural nuttiness, while the Clone 4 grapes contribute mild tropical flavors.
The Vintage:
The 2007 growing season was an excellent vintage for Chardonnay in Sonoma County. A nice warm spring, and two early-season heat spikes in mid-June and early July helped set the stage for a relatively early harvest. Our Chardonnay harvest coincided with a heat spell in late August and concluded the second week of September. The overall quality was exceptional, with clean, pure-fruit flavors and refreshing acidity at lower alcohol levels.
Winemaking:
To accentuate the signature fruit flavors and nuttiness of our estate grapes, we exclusively used indigenous yeast to craft our 2007 Estate Chardonnay. The wine was 100 percent barrel fermented sur lie for eight months in Vosges and Allier barrels (12 percent new oak), and also underwent 60 percent indigenous malolactic fermentation. In order to create a creamy texture on the mid-palate, the lees were stirred a handful of times throughout the winter.
The Wine:
This wine displays a pale gold color with green reflections. Aromas of pineapple, sweet white corn and spicy Asian pear combine with notes of fresh nuts, barrel spice and hints of ginger. On the palate it balances medium acidity with integrated oak and a lush texture revealing layers of pineapple, pear, lemon cream pie, honeysuckle and spice.
