Neyers Chardonnay Napa Valley 2006

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Winemaker's Notes:

Grapes harvested in late September from the Nord Family Trio vineyard in Yountville; whole cluster pressed then racke...

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User Reviews for Neyers Chardonnay Napa Valley

Winemaker's Notes:

Grapes harvested in late September from the Nord Family Trio vineyard in Yountville; whole cluster pressed then racked to 60 gallon French oak barrels for a natural, wild yeast fermentation that lasted almost six months during which the yeast lees were stirred weekly; racked just once in mid-July prior to bottling; no fining or additives used in the processing and the wine was lightly filtered at the time of bottling. Will Nord is one of the great pioneers of the grape growing industry in the Napa Valley. Over the years that I've known him he's been a viticulture instructor at the junior college, a successful businessman now looking after one of the largest privately owned holdings in Napa, and a public official serving on the County Planning Commission. He's a remarkable individual and we're understandably proud of the connection between our family business and his. Will's Trio Vineyard sits alongside the Napa River, just east of the town of Yountville, where the climate is warm enough to ripen the fruit, yet cool enough to maintain the acid and flavor so crucial to great Chardonnay. In 2006 he endured a much smaller than normal crop -- 50% of his original estimate was lost during flowering -- so the fruit that was harvested was loaded with ripe flavors. The vineyard is planted on a shallow soil outcropping, which keeps the natural nitrogen level low, and extends the length of time of the fermentation. This makes for a unique combination of aromas and flavors, a wine more mineral and earthy, with fruit components less tropical than those in the Carneros.The naturally high acid levels will keep this wine bright and fresh for several years.

Grapes harvested in late September from the Nord Family Trio vineyard in Yountville; whole cluster pressed then racked to 60 gallon French oak barrels for a natural, wild yeast fermentation that lasted almost six months during which the yeast lees were stirred weekly; racked just once in mid-July prior to bottling; no fining or additives used in the processing and the wine was lightly filtered at the time of bottling. Will Nord is one of the great pioneers of the grape growing industry in the Napa Valley. Over the years that I've known him he's been a viticulture instructor at the junior college, a successful businessman now looking after one of the largest privately owned holdings in Napa, and a public official serving on the County Planning Commission. He's a remarkable individual and we're understandably proud of the connection between our family business and his. Will's Trio Vineyard sits alongside the Napa River, just east of the town of Yountville, where the climate is warm enough to ripen the fruit, yet cool enough to maintain the acid and flavor so crucial to great Chardonnay. In 2006 he endured a much smaller than normal crop -- 50% of his original estimate was lost during flowering -- so the fruit that was harvested was loaded with ripe flavors. The vineyard is planted on a shallow soil outcropping, which keeps the natural nitrogen level low, and extends the length of time of the fermentation. This makes for a unique combination of aromas and flavors, a wine more mineral and earthy, with fruit components less tropical than those in the Carneros.The naturally high acid levels will keep this wine bright and fresh for several years.

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