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Eos Chardonnay 2008

Winemaker's Notes:

In 2008 we had the opportunity to source Chardonnay grown in several high-quality vineyards throughout the Central Coast region. Approximately 65% of the fruit was grown in cool, coastal areas; this brings a great vibrancy to the aromatic expression and retains natural acidity in the wine. Ripe tropical fruit flavors are a hallmark of the old-vine Chardonnay right here in our backyard – the warmer inland Paso Robles AVA. The resulting blend is a good balancing act between these two flavor profiles. A small amount of Pinot Blanc adds aromatic interest and creaminess to the palate. Cellar technique was employed to showcase the fruit, rather than the hand of the winemaker – nighttime harvested clusters are delivered cold and intact to the press; very gentle Champagne press cycles and natural setting of the juice minimizes bitterness and color extraction; and cold fermentation in stainless steel tanks brings fruit character to the forefront, with no oak influence of any kind. A very clean malolactic fermentation was conducted in several lots to moderate the naturally high acidity, and we performed battonage, (lees stirring,) several times weekly throughout the wine’s elevage in order to richen the wine’s palate and to protect it from oxidation.

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EOS Estate Winery:
Originally named for the Goddess of the Dawn in ancient Greek mythology, Eos Estate Winery uses state-of-the-art, eco-friendly technology to harness the sun’s energy to craft premium wines. Visits to the spacious, Italianate hospitality center, perched on a hilltop amid rose gardens in the heart of Paso Robles wine country, blend wine tasting with solar-powered farming and winemaking operations... Read more
Originally named for the Goddess of the Dawn in ancient Greek mythology, Eos Estate Winery uses state-of-the-art, eco-friendly technology to harness the sun’s energy to craft premium wines. Visits to the spacious, Italianate hospitality center, perched on a hilltop amid rose gardens in the heart of Paso Robles wine country, blend wine tasting with solar-powered farming and winemaking operations. In 2008, Eos launched a $5 million project to install a cutting-edge solar system to power the winery and tasting room operations. More than two acres of ground-mounted tracking solar arrays now supply all electrical power for the winery and tasting room, and additional roof-mounted solar arrays provide all water-heating needs. Eos is the largest winery on California's Central Coast to run completely on alternative energy. Guided tours of the solar power system are available to visitors upon request. Other investments have resulted in extensive winery improvements, including a super-high-tech wine lab, and the replanting of several vineyard blocks. We also recruited a new Director of Winemaking, Nathan Carlson, lured by our commitment to sustainable agriculture and the use of solar energy to provide energy needs. A native of rural Minnesota and a key member of winemaking teams in Central California and Oregon's Dundee Hills, Carlson has more than a decade of winemaking experience, and is known as an expert in regional climate and weather patterns. A cypress-lined drive leads up to the hospitality center, where visitors can taste their way through a complimentary flight of wines. Eos encourages guests to sit outdoors amid the lush gardens, shaded by palm, olive, and oak trees, and enjoy the scenic views of the sun-splashed vineyards and rolling hills of this eco-friendly estate. Tastings: Reserve tasting $10.00, Estate tasting $5.00 The Wines: Cabernet Sauvignon, Chardonnay, Late Harvest Moscato, Malbec, Merlot, Muscat Canelli, Petite Sirah, Pinot Grigio, Sauvignon Blanc, Zinfandel, Zinfandel Port Specialty: Estate-grown, block-designate Petite Sirah Of Special Note: Picnic area. Limited reserve, special blends, and Cupa Grandis wines are available only in the tasting room Read less

Tasting Notes:

Expressive & aromatic, with citrus blossom & Asian pear. Juicy nectarine & green mango on the palate – a great balance between crisp, food-friendly acidity and a smooth, rich palate texture.

In 2008 we had the opportunity to source Chardonnay grown in several high-quality vineyards throughout the Central Coast region. Approximately 65% of the fruit was grown in cool, coastal areas; this brings a great vibrancy to the aromatic expression and retains natural acidity in the wine. Ripe tropical fruit flavors are a hallmark of the old-vine Chardonnay right here in our backyard – the warmer inland Paso Robles AVA. The resulting blend is a good balancing act between these two flavor profiles. A small amount of Pinot Blanc adds aromatic interest and creaminess to the palate. Cellar technique was employed to showcase the fruit, rather than the hand of the winemaker – nighttime harvested clusters are delivered cold and intact to the press; very gentle Champagne press cycles and natural setting of the juice minimizes bitterness and color extraction; and cold fermentation in stainless steel tanks brings fruit character to the forefront, with no oak influence of any kind. A very clean malolactic fermentation was conducted in several lots to moderate the naturally high acidity, and we performed battonage, (lees stirring,) several times weekly throughout the wine’s elevage in order to richen the wine’s palate and to protect it from oxidation.

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Closure: Cork

Notes: 100% Stainless steel fermented and aged

Wine Specs:

Sugar: 2 grams per liter Total Acidity: 6.7 grams per liter

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