J Vineyards & Winery Chardonnay Barrel 16 2009
Whole grape clusters were hand-harvested between 23.5 and 24 brix, then pressed gently in our Coquard press. We use the French-made Coquard press to minimize the extraction of harsh components found in the skins. Free-run juice and press juices were fermented separately using a combination of indigenous and proprietary yeast strains from Burgundy. A long, slow fermentation allowed the wine to develop a mélange of fruit and aroma flavors. The winemaking team sampled and tasted each of the lots made from the four vineyard sites and made thefinal blending decision to create sixteen barrels.
This stop at J Wine was part of a Russian River trip! Made using full french oak, this Chardonnay was not as refined as Jewell ranch although I just had some bubbles, which makes tastebuds a little off. This also had similar buttery smoothness with good minerality. It smells oaky but was not overly oaky in taste with notes of tropical fruit papaya, pear and apricot. Another well made, well balanced Chardonnay with wonderful nose and taste that lingers! For more on the tasting, please visit http://dionyshius.blogspot.com/2012/07/russian-river-j-vineyards-and-winery.html
Creamy and yeasty chardonnay. Has a nice, rich feel. Tasty! - Tasted at winery Feb 2011
Food Pairings for J Vineyards & Winery Chardonnay Barrel 16
Notes of Meyer lemon, peach, vanilla, toasted almond and honey tickle the nose and mouth. The weighty, seamless palate has a creamy crème brûlée texture. A long, luxurious finish exhibits hints of caramel, nutmeg and cinnamon.
800 cases produced.
Aged 6 months in French Oak.
Notes: a combination of new (50%) and older barrels
|Alcohol: 14.3%||pH: 3.50|
|Sugar: 0.25 grams per liter||Total Acidity: 0.56 grams per liter|