B. Kosuge Sonoma Coast Chardonnay 2014
I have made a few other adjustments to my Chardonnay winemaking over the last few years: more stirring of the barrels during the early part of aging. More solids in the juice that goes to barrel for fermentation. A bit of skin contact prior to pressing. All these things are meant to capture more of what is indigenous to the grape and the vineyard. As usual, no added yeast or bacteria or other additives are used. Trying to be as “low tech” as I can.
2014 was a very good year for both Chardonnay and Pinot Noir in the Sonoma Coast. I especially like the combination of generosity and energy that the wines have. The Chardonnay is racy, shows only a hint of oak, has lovely, pure aromatics. Smells like the grape, not what was done to it. I bottled it in June of 2015 and it’s just begun coming out of its shell. Should be an excellent partner to all manner of “white wine” fare, and pretty good on its own too.