Chalk Hill Chardonnay Estate Bottled 2006

Three Puffs: On the one hand dense, deep and very well-extracted, yet on other both bright and balanced, this generously fruited offering is rife with wonderfully well-fit elements of juicy apples, citrus, sweet toast and cream in its rich aromas and follows with full-scaled flavors of real complexity and depth. A touch viscous but alive and in very fine balance from front to back, it continues to unfold at the finish with long flavors of fruit, minerals, spice and rich oak. There is far more wine here than first meets the nose and palate, and its remarkable impressions of layering tied to its perfectly read more...focused Chardonnay fruit move this exceptional effort convincingly to the head of the class.    (hide)

February 2009

90 Points, Wine Advocate. A strong success in a challenging vintage, the 2006 Chardonnay reveals notes of spicy oak interwoven with tropical fruits, citrus butter, and orange oil. Full-bodied, layered, fresh, and lively, it can be enjoyed over the next 1-2 years.

September 2009

90RP no further case discount

October 2009

RP- A strong success in a challenging vintage the 2006 Chardonnay reveals notes of spicy oak interwoven with tropical fruits citrus butter and orange oil. Full-bodied layered fresh and lively it can be enjoyed over the next 1-2 years.

October 2009

The 2006 vintage began with a rather late bud break during an unseasonably cool and wet spring. March rains slowed shoot growth down considerably, and set the timer for a late harvest. After a fine May and June, much of July was a scorcher, including a 10 day stretch where every day saw temperatures over 90 degrees, and several days topped out at 110! Fortunately, the delayed development of the grapes kept sun scorch to a minimum. Harvest began the second week of September, and continued all the way into mid October. This extended ripening period was accompanied by mild weather and promoted excellent read more...flavor development, with the last of the chardonnay harvested on October 14th.
Wine maker notes
Barrel fermentation in new and seasoned French oak added toasty vanilla and spice complexities, and during 10 months of barrel ageing, we regularly stirred the lees in barrel, which gives a certain fullness and creamy texture on the palate. Encouraging malolactic fermentation added additional character, and in the glass the wine is both creamy and crisp, with abundant fruit character, mineral, and toasty oak flavors. Enjoy over the next 1-3 years.
Technical notes
100% Chardonnay
Fermentation/ Aging 98% barrel fermentation. 95% malolactic fermentation - 9 months in 52% new French barrels and 48% older French barrels.    (hide)

October 2009

No written review

September 2009