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Donkey and Goat Brosseau Vineyard Chardonnay 2007

Chardonnay from Central Coast, California
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    Winemaker Notes

    With our Brosseau Vineyard Chardonnay we often want for more zippy acidity but the exceptional minerality from those limestone soils keep us firmly rooted in the Chalone Appellation. To compensate, we use an ancient winemaking technique we discovered in the Mâconnais that is also practiced with German Rieslings. At or near veraison we pick some very green Brosseau Vineyard berries from our block. We de-stem, crush, press, filter and then refrigerate until we harvest the bulk of the block in September. At harvest, we blend in a little of the ver jus which naturally increases acidity, lowers alcohol and results in a more complex and vibrant Chardonnay.

    Crushed wet stone, lemon rind, green apple and petrol grab your attention immediately. This elegant and highly focused Chardonnay is unlike most of its domestic peers. It will dance across your palate with lemon zest and pear and the bracing acidity makes this a fabulous companion to anything with butter and all creatures from the sea (think oysters).

    Critical Acclaim

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    Donkey and Goat

    Donkey and Goat

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    Donkey and Goat, , California
    Donkey and Goat
    Donkey & Goat is a family owned and operated winery located in Berkeley California. Tracey & Jared Brandt craft their natural wines from Rhône varietals, Chardonnay and Pinot Noir grown in the Anderson Valley, Mendocino Ridge and the undiscovered El Dorado appellation in the Sierra Foothills. Tracey & Jared trained in France, under Éric Texier, an up and coming Rhône winemaker who taught them the art and craft of making wines that speak to the soul about the earth from which they originate. Their maverick winemaking has helped pave the way for the natural wine movement.

    They make their wines for the table not the cocktail glass. They make Rhône varietals in both colors plus an atypical Chardonnay and a Pinot Noir true to the varietals nature, striving to make wine as naturally as possible and done so since day one.

    Santa Barbara

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    With a dry and mild climate cooled significantly by breezy ocean fog, Santa Barbara County is a grape-grower’s dream. Part of the larger Central Coast appellation, Santa Barbara is home to six separate AVAs—Santa Maria Valley, Santa Ynez Valley, and its four sub-AVAs Sta. Rita Hills, Ballard Canyon, Los Olivos District, and Happy Canyon. The conditions here provide an opportunity for nearly effortless production of high-quality cool-climate wines. This is also the site of the 2004 film Sideways, which caused Pinot Noir’s popularity to skyrocket and brought new acclaim to the region.

    Chardonnay and Pinot Noir are the stars of Santa Barbara, marked by trademark racy acidity, crisp Sauvignon Blanc, and savory Syrah. The region is also home to many young and enthusiastic winemakers eager to experiment with less common varieties including Chenin Blanc, Grüner Veltliner, Trousseau Gris, Gamay, and Cabernet Franc, making it an exciting area to watch.

    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

    VWMDGCH071_2007 Item# 98561

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