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Tolosa Winery Chardonnay Edna Valley 1772 Edna Ranch 2005

Winemaker's Notes:

Winemaking Notes All Tolosa Estate Chardonnay is harvested by hand early in the morning and is delivered just as the sun begins to rise. We use a gentle whole-cluster pressing regime to minimize bitterness, providing very clear juice, which settled prior to movement to a barrel down tank. We held the juice in tank for up to six days, then barreled down to French oak cooperage (30% new) for fermentation. Each lot received as many as six different cultured yeast strains, as well as roughly 25% native yeast fermentation. Weekly stirring of the lees encouraged malolactic fermentation in approximately 66% of the lots; the remainder were ML-blocked to retain acidity and minerality. After ML, these wines were maintained on the lees until assemblage, with a blend-back of approximately 10% tank fermented wine. We held this completed blend in stainless tanks for a further five months, until bottling just prior to the new year. Tasting Notes: Light white-gold. Viscous in the mouth, rich with crème brulée and lemon curd. Lime-zest acidity, cardamom pod, tangerine and peach cobbler, with elegant oak tones in the background. Enjoy at cool room temperature from large Montrachet-style stemware.

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Winery: Tolosa WInery  
Color: White
Varietal: Chardonnay
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Tolosa WInery:
Tolosa Winery is a solar, sustainable estate winery located in the San Luis Obispo, on the central coast of California. We specialize in Pinot Noir and Chardonnay, which thrive in cooler climates.

Winemaking Notes All Tolosa Estate Chardonnay is harvested by hand early in the morning and is delivered just as the sun begins to rise. We use a gentle whole-cluster pressing regime to minimize bitterness, providing very clear juice, which settled prior to movement to a barrel down tank. We held the juice in tank for up to six days, then barreled down to French oak cooperage (30% new) for fermentation. Each lot received as many as six different cultured yeast strains, as well as roughly 25% native yeast fermentation. Weekly stirring of the lees encouraged malolactic fermentation in approximately 66% of the lots; the remainder were ML-blocked to retain acidity and minerality. After ML, these wines were maintained on the lees until assemblage, with a blend-back of approximately 10% tank fermented wine. We held this completed blend in stainless tanks for a further five months, until bottling just prior to the new year. Tasting Notes: Light white-gold. Viscous in the mouth, rich with crème brulée and lemon curd. Lime-zest acidity, cardamom pod, tangerine and peach cobbler, with elegant oak tones in the background. Enjoy at cool room temperature from large Montrachet-style stemware.

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