Eos Chardonnay 2008
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.
Food Pairings for Eos Chardonnay
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.
Notes: 100% Stainless steel fermented and aged
|Sugar: 2 grams per liter||Total Acidity: 6.7 grams per liter|