World renowned. Washington grown.
2001 Grand Estates Chardonnay
Tasting Notes
“A wonderful bouquet of apple, melon and butter with subtle spice and caramelized sweet oak. Across the palate, luscious caramelized apples, melon and sweet oak flavors are repeated. The finish is balanced and lingering.” - Doug Gore, Winemaker
Growing Season
- Bud break occurred in mid-April, approximately one week later than a typical year.
- The vines thrived during excellent growing conditions in May and early June, and bloom occurred on time (mid-June).
- Above normal temperatures in July and August advanced ripening, and ideal temperatures in September and October (70s to 80s during the day; 40s to 50s during the night) allowed for excellent hang time and flavor maturity.
Vineyards
- The Grand Estates Chardonnay is harvested predominantly from vineyards located on the Horse Heaven Hills (balance and complexity), Wahluke Slope (texture and body), and Yakima Valley (aromatics).
- Columbia Valley vineyards are seated east of the Cascade Mountain range. Up to 14,000 feet high, the mountains effectively block eastward-moving wet weather systems from the Pacific Ocean.
- Just 6 to 8 inches of rainfall reach the growing region annually. Vineyards are 100% drip irrigation.
- The soils have low fertility and low water-holding capacity, allowing precise control of vine growth patterns.
- Vines are planted north to south on south and southeast facing slopes.
Vinification
- Chardonnay lots were whole-berry pressed, and the juice was held at cool temperatures in stainless steel for two days.
- The juice was then racked off and put into a combination of 60% American and 40% French oak barrels and inoculated with Premier Cuvée and Chanson yeasts.
- The juice fermented up to 14 days, and then was re-inoculated to begin malolactic fermentation.
- Barrels are hand stirred weekly for six months.
- Blending began after seven months barrel aging.
Technical Data
- Total acidity: 0.50 g/100ml
- pH: 3.70
- Alcohol: 13.80%
- Residual sugar: 0.40 g/100 ml