Roger and Rose Marie Hernandez planted their eight-acre Arroyo Seco estate vineyard in 1988 to six French clones of Chardonnay that originated at the University of Beaune's Dijon Research Station.The clones 77 and 809 in particular exhibit exotic aromatics. However, the precise source of RogerRose's unique lychee fruit and honeysuckle-like nose that is anyone's guess — perhaps it is due to the influence of the Dijon clones, or to Roger's farming practices that reduce cluster and berry size to half the California norm, or to the sandy, rocky soil around Arroyo Seco
Road.
RogerRose Chardonnay is always notable for its exotic & floral nose, silky texture and beguiling finish. Because of the wine's delicacy, we use Burgundian yeast strains that emphasize aroma and texture, versus power and body.To further enhance delicacy and texture, only the tightest grain Allier & Vosges forest oak — seasoned for three years — is used for barrel fermentation and sur lie aging. Every effort is made to encourage a simultaneous yeast and malolactic fermentation to prevent any lactic acid/butterscotch flavors from overpowering the floral nose and finish.
The 2006 clusters and berries were smaller than normal, yields were down significantly, and flavor concentration was increased…but not at the expense of texture. RogerRose still smells like ambrosia, tastes like delicate white peaches, and finishes like silk.
TECHNICAL INFORMATION:
Varietal Content: 100% Chardonnay, RogerRose Vineyard
Appellation/AVA: Arroyo Seco (Monterey)
Harvest Date : September 11, 2006
Sugar At Harvest: 24.0° Brix
Fermentation: 100% Barrel-fermented, with 100% Malolactic fermentation
Barrel Aging: Nine months "sur lie" in new and 1-year old Allier and Vosges French oak barrels
Alcohol: 14.2%
Total Acidity/pH: 7.0 g/L; 3.49
Residual Sugar: Dry (0.05%)
Total Production: 232 cases (750 ml)
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