Each Chardonnay lot was kept separate throughout the aging process to retain the individual flavor characteristics. After gentle crushing, Winemaker Laurie Hook fermented the juice in French oak barrels (77 percent new) to enhance the natural richness in
the wine. The lees were stirred weekly to develop a nutty-toasty character and fully integrate the oak flavors, encouraging a good balance. All of the wines were put through malolactic fermentation to encourage a lush creaminess.
After 9 months aging, Winemaster Ed Sbragia
and Winemaker Laurie chose the richest, most expressive lots and blended them to create an intensely aromatic and flavorful
wine featuring lemon zest, sweet vanilla, baked apple and spicy oak aromas layered with rich flavors of pineapple, and hints of
minerality and spice that lead into a long and bright citrus-infused finish.
#47 Wine Spectator Top 100 of 2008
Elegant, rich and complex, with supple layers of ripe pear, apple, melon and appealing ginger spice notes that unfold gracefully and end with a succulent array of flavors, polish and finesse. Drink now through 2010. 21,100 cases made."
"The 2006 Chardonnay Private Reserve is not nearly as oaky and caramelized as previous examples of this cuvee. It is a much more elegantly-styled white with a nicely delineated nose of peach blossoms, honeysuckle, apple skins, and brioche. Full-bodied with beautiful purity as well as a long, harmonious finish, it can be enjoyed over the next 2-3 years.
The Wine Advocate
Oaky and Buttery
A well balanced wine, very aromatic. The wine fill the mouth with nice flavoures. Oaky enough.
We were pretty disappointed. Would be OK for half the price.