Tasting Notes
“Sweet honeyed pear and floral apple aromas
abound in this effusive Chardonnay. Ripe fruit flavors and a creamy
sweetness ascend toward a caramel richness, as a bright green-apple
zestiness alters the finish with a lingering crispness.”
– Mike McGrath, Winemaker
Winemaking
• Hand-picked grapes were whole-cluster pressed
to preserve intense, ripe flavors.
• Fermented in French/European oak barrels (33% new) with medium
heavy toast.
• Malolatic fermentation (30%) partially softened the acid profile,
while enhancing creamy, caramel elements.
• Nine months of barrel aging sur lie with regular stirring
integrated the oak and fruit flavors.
Vineyards
• 2006 began with more than 12 inches of rainfall
in winter and early spring. A cold February delayed bud break, but
the wet spring extended into May, which created an ideal
environment for latent Botrytis spores. Fortunately a dry warmer
June through harvest ensued, thus mitigating the Botrytis
influence.
• Slightly above average temperatures in July accelerated berry
softening, but the standard cooling trend prevailed into the summer
months. Autumn eve we began harvesting Chardonnay at Bien Nacido
with ripe flavors and stellar acids.
• At harvest, Chardonnay grapes had wonderful aromatics due to the
extended hang time on the vine.
• Bien Nacido Vineyard has been the source for the Grand Reserve
Chardonnay since 1992.
• The Santa Maria Valley runs east to west and opens toward the
Pacific Ocean, resulting in cool evening temperatures – ideal for
maintaining Chardonnay fruit’s crisp acids.
• The site’s Pacific Ocean breezes, moderate temperatures and long
growing season allow Chardonnay grapes to develop concentrated
aromas and flavors, while retaining crisp acidity.
The price of this bottle varies with the quantity of bottles ordered in the category "All Wines"
| Qty | Unit Price |
| 1 - 5 | $15.00 |
| 6 - 11 | $15.00 $13.50 |
| 12 + | $15.00 $12.75 |
|
