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Joullian Chardonnay Carmel Valley Roger Rose 2006

Winemaker's Notes:

Roger and Rose Marie Hernandez planted their eight-acre Arroyo Seco estate vineyard in 1988 to six French clones of Chardonnay that originated at the University of Beaune's Dijon Research Station.The clones 77 and 809 in particular exhibit exotic aromatics. However, the precise source of RogerRose's unique lychee fruit and honeysuckle-like nose that is anyone's guess — perhaps it is due to the influence of the Dijon clones, or to Roger's farming practices that reduce cluster and berry size to half the California norm, or to the sandy, rocky soil around Arroyo Seco Road. RogerRose Chardonnay is always notable for its exotic & floral nose, silky texture and beguiling finish. Because of the wine's delicacy, we use Burgundian yeast strains that emphasize aroma and texture, versus power and body.To further enhance delicacy and texture, only the tightest grain Allier & Vosges forest oak — seasoned for three years — is used for barrel fermentation and sur lie aging. Every effort is made to encourage a simultaneous yeast and malolactic fermentation to prevent any lactic acid/butterscotch flavors from overpowering the floral nose and finish. The 2006 clusters and berries were smaller than normal, yields were down significantly, and flavor concentration was increased…but not at the expense of texture. RogerRose still smells like ambrosia, tastes like delicate white peaches, and finishes like silk. TECHNICAL INFORMATION: Varietal Content: 100% Chardonnay, RogerRose Vineyard Appellation/AVA: Arroyo Seco (Monterey) Harvest Date : September 11, 2006 Sugar At Harvest: 24.0° Brix Fermentation: 100% Barrel-fermented, with 100% Malolactic fermentation Barrel Aging: Nine months "sur lie" in new and 1-year old Allier and Vosges French oak barrels Alcohol: 14.2% Total Acidity/pH: 7.0 g/L; 3.49 Residual Sugar: Dry (0.05%) Total Production: 232 cases (750 ml)

Region: USA » California » Monterey

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Color: White
Varietal: Chardonnay
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Joullian Vineyards:
Joullian Vineyards was created by the Joullian and Sias families of Oklahoma City, Oklahoma, with the goal of producing estate-crafted wines with the complexity, finesse and ageability characteristic of the finest wines of the world. Recognizing the need for estate control, the partnership embarked upon a long-term plan and soon engaged Ridge Watson, with international winemaking experience, to... Read more
Joullian Vineyards was created by the Joullian and Sias families of Oklahoma City, Oklahoma, with the goal of producing estate-crafted wines with the complexity, finesse and ageability characteristic of the finest wines of the world. Recognizing the need for estate control, the partnership embarked upon a long-term plan and soon engaged Ridge Watson, with international winemaking experience, to seek and develop the unique combination of land, vineyards and winery facilities necessary for fine wine production. Early in 1982, Joullian Vineyards, Ltd. purchased 655 acres of hillside benchland at an elevation of 1400 feet, in the heart of the remote Carmel Valley viticulture appellation. Following extensive contouring and terracing, 40 acres of high density-spaced vines were planted in the rocky Arroyo Seco series loam. The planting emphasized Bordeaux varieties and allocated two-thirds of the vineyard to Cabernet Sauvignon, Merlot, Cabernet Franc, Sauvignon Blanc and Semillon...plus Carmel Valley’s first Zinfandel, which was personally planted by owner Dick Sias.The remaining acreage, originally planted to Chardonnay, was grafted to more pre-Prohibition Zinfandel selections throughout the 1990’s. Pursuing complexity in the wines, Watson planted multiple clones of each varietal from reputed sources such as Mount Veeder, 3 Palms, Diamond Mountain, Sterling, Ventana, Brandlin, St. Peter’s Church and Lytton springs. The Winery, completed in the spring of 1991, was designed to handle each vineyard block separately to insure that the complex subtleties and nuances produced in the field could be transferred into the bottle. Read less

Member Reviews for Joullian Chardonnay Carmel Valley Roger Rose

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Snooth User: dickvanwrinkle
4324425
5.00 5
02/11/2008

TASTING NOTES: Light straw gold color. Floral white peach, hazelnut, lychee, and toasty aromas are amplified in a lush entry that leads to a burst of white peach, lemon meringue and creme brulee flavors, which finish soft, round and with a hint of smoke. FOOD COMPANIONS: Fabulous, aperitif wine...irresistible by itself. This delicate wine's rich tropical fruit and aromatics match up with sole, sand dabs, roast chicken, and quail, plus roast port and simple pastas drizzled with olive oil.



Roger and Rose Marie Hernandez planted their eight-acre Arroyo Seco estate vineyard in 1988 to six French clones of Chardonnay that originated at the University of Beaune's Dijon Research Station.The clones 77 and 809 in particular exhibit exotic aromatics. However, the precise source of RogerRose's unique lychee fruit and honeysuckle-like nose that is anyone's guess — perhaps it is due to the influence of the Dijon clones, or to Roger's farming practices that reduce cluster and berry size to half the California norm, or to the sandy, rocky soil around Arroyo Seco Road. RogerRose Chardonnay is always notable for its exotic & floral nose, silky texture and beguiling finish. Because of the wine's delicacy, we use Burgundian yeast strains that emphasize aroma and texture, versus power and body.To further enhance delicacy and texture, only the tightest grain Allier & Vosges forest oak — seasoned for three years — is used for barrel fermentation and sur lie aging. Every effort is made to encourage a simultaneous yeast and malolactic fermentation to prevent any lactic acid/butterscotch flavors from overpowering the floral nose and finish. The 2006 clusters and berries were smaller than normal, yields were down significantly, and flavor concentration was increased…but not at the expense of texture. RogerRose still smells like ambrosia, tastes like delicate white peaches, and finishes like silk. TECHNICAL INFORMATION: Varietal Content: 100% Chardonnay, RogerRose Vineyard Appellation/AVA: Arroyo Seco (Monterey) Harvest Date : September 11, 2006 Sugar At Harvest: 24.0° Brix Fermentation: 100% Barrel-fermented, with 100% Malolactic fermentation Barrel Aging: Nine months "sur lie" in new and 1-year old Allier and Vosges French oak barrels Alcohol: 14.2% Total Acidity/pH: 7.0 g/L; 3.49 Residual Sugar: Dry (0.05%) Total Production: 232 cases (750 ml)

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