2009 Foley Chardonnay, Rancho Santa Rosa
| Vintage: | 2009 |
| Wine Type: | White Wine |
| Varietal: | Chardonnay |
| Varietal Composition: | |
| 100% | Chardonnay |
| Appellation: | Santa Rita Hills |
| Harvest Date: | 2009 |
| PH: | 3.40 |
| Barrel Aging: | |
| 16 Months | |
| 50% | New French Oak |
| Bottling Date: | May 2011 |
| Tannin: | 6.7 g/L |
| Alcohol %: | 14.3 |
| Tasting Notes: | The initial scents of butter and toast give way to pineapple, white peaches, pears, nutmeg, vanilla and slate. On the palate the flavors are full, powerful and commanding. The finish is long and firm with traces of oak spice and minerals. The finish is lively thanks to the wine’s low pH and firm acidity. It has enough body to stand up to a wide array of foods and the balance to drink well on its own. |
| Vineyard Notes: | Serene. That’s the best descriptor for our 460-acre Rancho Santa Rosa estate vineyard. Located in Santa Barbara County’s Santa Rita Hills AVA, this stunning, south-facing hillside features 230 acres of vines that climb from 500 to 1000 feet above sea level. e soils are marine-based and the weather is consistently cool thanks to moist ocean breezes that sweep the property daily. e vineyard is farmed with the painstaking care and attention usually associated with much smaller vineyards. In fact, Rancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines. |
| Production Notes: | The 2009 Vintage began as most “normal” vintages with dormant vines through the winter frost. Then as if on cue, bud break occurred around the third week of March. The spring freezes that can threaten young shoots in the Santa Rita Hills were absent. 2009 was the beginning of the end of a four year drought and the rainfall helped to produce an unusually abundant crop. A mild and moderate summer piled on the degree days. By August, Veraison was at approximately 25%. The vineyard was bathed daily in foggy, wet mornings and dried by balmy, breezy afternoons. Harvest was well paced and fall was unpunctuated by extreme temperatures on either side of the mercury until a hard frost in the last week of harvest. This particular vintage can be characterized by bright acid and crisp focused fruit. |
| Winemaker Notes: | After harvest, the grapes were gently whole-cluster pressed and transferred to tank. After a day of cold-settling, the juice was inoculated and racked to French oak barrels where it underwent weekly stirring of the lees for added texture and complexity. To retain acidity, a quarter of the wine was prevented from completing malolactic fermentation. All lots were kept separate throughout vinification and aging to ensure greater character, distinctiveness and quality. After 16 months in wood under cool cellar conditions, the wine was bottled. |
| Production: | 443 Cases |
The initial scents of butter and toast give way to pineapple, white peaches, pears, nutmeg, vanilla and slate. On the palate the flavors are full, powerful and commanding. The finish is long and firm with traces of oak spice and minerals. The finish is lively thanks to the wine’s low pH and firm acidity. It has enough body to stand up to a wide array of foods and the balance to drink well on its own.
Serene. That’s the best descriptor for our 460-acre Rancho Santa Rosa estate vineyard. Located in Santa Barbara County’s Santa Rita Hills AVA, this stunning, south-facing hillside features 230 acres of vines that climb from 500 to 1000 feet above sea level. e soils are marine-based and the weather is consistently cool thanks to moist ocean breezes that sweep the property daily. e vineyard is farmed with the painstaking care and attention usually associated with much smaller vineyards. In fact, Rancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines.
The 2009 Vintage began as most “normal” vintages with dormant vines through the winter frost. Then as if on cue, bud break occurred around the third week of March. The spring freezes that can threaten young shoots in the Santa Rita Hills were absent. 2009 was the beginning of the end of a four year drought and the rainfall helped to produce an unusually abundant crop. A mild and moderate summer piled on the degree days. By August, Veraison was at approximately 25%. The vineyard was bathed daily in foggy, wet mornings and dried by balmy, breezy afternoons. Harvest was well paced and fall was unpunctuated by extreme temperatures on either side of the mercury until a hard frost in the last week of harvest. This particular vintage can be characterized by bright acid and crisp focused fruit.
After harvest, the grapes were gently whole-cluster pressed and transferred to tank. After a day of cold-settling, the juice was inoculated and racked to French oak barrels where it underwent weekly stirring of the lees for added texture and complexity. To retain acidity, a quarter of the wine was prevented from completing malolactic fermentation. All lots were kept separate throughout vinification and aging to ensure greater character, distinctiveness and quality. After 16 months in wood under cool cellar conditions, the wine was bottled.
443 Cases
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