Hacienda Chardonnay Blend Sonoma County 2006

Winemaker's Notes:

Flavor Profile Ripe aromas of apples and pears are complimented by subtle notes of vanilla, caramel and butter. On the palate, flavors of apples and pears are repeated with touches of sweet oak and spice ultimately giving way to a soft, lingering finish.-Keith Kenison, Winemaker The Vintage August 15 marked the beginning of the earliest harvest on record.Warm summer months contributed to the uniformity of berry maturation.A temperature drop in late summer cooled the vineyards and allowed the grapes extra hang time to enhance flavor and aromatic development. Moderate weather conditions during harvest contributed to mature fruit with intense flavors, good sugar development, and high natural acidity across varietals.Winemaking Fruit was sourced throughout the Columbia and Yakima Valleys. After pressing, the juice was allowed to cold settle for 24-48 hours. The clean juice was racked off solids and allowed to warm.Approximately 17% of the wine was barrel fermented and aged with this portion undergoing malolactic fermentation and aging on the lees.Bentonite fining and filtration near bottling, assured stability and freshness.Technical Data Total acidity: 0.60 g/100mlpH: 3.53Alcohol: 13.5%Blend: 91% Chardonnay, 3% Viognier, 3% Pinot Blanc, 3% other select varieties

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Flavor Profile Ripe aromas of apples and pears are complimented by subtle notes of vanilla, caramel and butter. On the palate, flavors of apples and pears are repeated with touches of sweet oak and spice ultimately giving way to a soft, lingering finish.-Keith Kenison, Winemaker The Vintage August 15 marked the beginning of the earliest harvest on record.Warm summer months contributed to the uniformity of berry maturation.A temperature drop in late summer cooled the vineyards and allowed the grapes extra hang time to enhance flavor and aromatic development. Moderate weather conditions during harvest contributed to mature fruit with intense flavors, good sugar development, and high natural acidity across varietals.Winemaking Fruit was sourced throughout the Columbia and Yakima Valleys. After pressing, the juice was allowed to cold settle for 24-48 hours. The clean juice was racked off solids and allowed to warm.Approximately 17% of the wine was barrel fermented and aged with this portion undergoing malolactic fermentation and aging on the lees.Bentonite fining and filtration near bottling, assured stability and freshness.Technical Data Total acidity: 0.60 g/100mlpH: 3.53Alcohol: 13.5%Blend: 91% Chardonnay, 3% Viognier, 3% Pinot Blanc, 3% other select varieties

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