2011 Sonoma Coast
2011 was another year of weather extremes. Early season rains de- layed bud break by as much as two weeks and persisted through the second week of June. These cold heavy rains during the crucial flow- ering period caused the Chardonnay vines to produce looser clusters than typical. Due to the abundant rainfall, we found it rarely necessary to irrigate our vineyard blocks in 2011. A very light crop was obtained but the fruit came in to the winery in pristine condition exhibiting beautiful concentration, brightness and purity.
A regional blend of Sonoma Coast fruit with the majority of the grapes coming from the Russian River Valley, California’s premier appellation for both Chardonnay and Pinot Noir. The gravelly and well drained Gold Ridge soils combined with the cooling influence of the pacific ocean are ideal for bright, vibrant Chardonnay. Aromas of honey, citrus zest and vanilla are complemented on the palate by concentrated flavors of honeydew melon, ripe pineapple and light tropical notes. The natural minerality in this wine matches the vibrant acidity and brings structure and balance to this beautifully crisp Chardonnay.
Composition & Analysis
100% Sonoma Coast Chardonnay
Aged 11 months sur lie in 100% French oak
Titratable Acidity 7.8 g/L
Alcohol by Volume 13.7%
2010 Sonoma Coast Chardonnay
91 Points | Editor's Choice
"Could be a Sauvignon Blanc, with Meyer Lemon, green apple and tropical fruit flavors, accented with crisp acidity. That's no disrespect. It's a compliment, in this age of clumsy, overoaked Chardonnays. Elegant and food-friendly, it's brightened with the acidity of fresh lime." S.H. (12/31/2011)
"Offers a spicy, tangerine-laced flavor profile, easy drinking, elegant and delicate. Drink now through 2016. 4.536 cases made." J.L. (Web Only 2012)
Pasta with Shrimp and
1 lb. fresh pasta (fettucine or pappardelle)
1 lb. 16/20 wild American shrimp
1 t. minced shallot
2 T. unsalted butter
Zest and juice of one Meyer lemon
1 T. chopped parsley
Bring water to boil in a large pot and season generously with salt. Sweat shallots in butter over low heat. Add shrimp to shallots and cook until done. Add juice and zest of Meyer lemon and remove from heat. Meanwhile, cook pasta until al dente, drain thoroughly, and add to pan of shrimp. Toss pasta and shrimp together gently with a tablespoon of butter and chopped parsley. Season to taste with salt and pepper.