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- Monterey - Talbott Vineyards, Santa Lucia Highlands, CA (More Info)
- Carneros - Sonoma County - Sangiacomo Vineyards, Carneros, Sonoma CA (More Info)
- White Salmon Chardonnay - Columbia River Gorge, Underwood WA (More Info)
Availability
Monterrey and Carneros Chardonnay will be available as fresh juice at harvest or in frozen 5.25 gallon pails after harvest. The White Salmon Chardonnay will not be available in 2007. A good supply of frozen 2006 White Salmon Chardonnay in both pails and drums are available.
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Photo: Looking south over White Salmon Vineyard's Chardonnay vines. Oregon's Mount Hood can be seen in the background. (Click to enlarge.)
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Chardonnay Vineyard Information
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Photo: White Salmon Vineyard's Norfield Chardonnay. (Click to enlarge.)
2006 White Salmon Chardonnay
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White Salmon Vineyard, Columbia Gorge, WA
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Grape Code: 06WSCH / Freezer Code: 335
Harvested 10/12/06 mature, clean and in excellant condition. Add 1 gram per liter tartaric acid before fermentation. May be made with or without malolactic fermentation. Wine made with ML may require additional tartaric acid after ML’s completion. Add yeast food (and lysozyme to inhibit ML) and ferment with CY3079, D47 or Fermiblanc yeast. Ferment 55 to 65 degrees F (barrel fermentation ideal) finish warmer. To avoid Malolactic Fermentation, rack leaving only ver light lees and add 80 ppm SO2 after sugar fermentation. Stir sediment once per week. Standard Chardonnay processing. With malolactic check for acid addition and add SO2 based on pH. Bentonite fine with 4+ grams per US gallon 6 weeks before bottling. French oak cubes or barrel very lightly.
Availability:
As of Jan 24th 2008
70 pails available in Hatfield PA
100+ pails available in New Haven CT
2 drums (46 gallons per drum) and 100+ pails available in Chicago IL
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- Region: Napa CA
- Age: Planted between 1995 and 1999.
- Irrigation: Dry farmed after 4th year
- Trellis: Vertical trellis, spur pruned
- Early October harvest.
- Pinot Noir in the Oregon style, expect 24° brix
- 3 - 4 tons / acre
- Premium vineyard & grapes,
- Produced by White Salmon Vineyard, Cameron Winery, Rock Creek Winery
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Average Harvest Statistics:
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White Salmon Chardonnay (since 1999)
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Brix
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TA
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pH
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22.8
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0.62
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3.48
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Photo: Grape set early in the spring for the Carneros Chardonnay. (Click to enlarge.)
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Sangiacomo Vineyard, Carneros District, Sonoma County CA
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Grape Code: 07CCH / Freezer Code: 508
Harvested 9/28/07 in clean condition. Full juice stats on BV’s webb site. No SO2 added. Add acidulated water to 24-24.5&Mac251; brix (6 grams/liter). Ferment cool with CY3079, D47, DV10 or Fermiblanc yeast-45&Mac251;F to 55&Mac251;F. Add yeast food once fermentation starts &at 12°brix. At end of sugar fermentation, add strong malolactic culture and keep wine at 70&Mac251;F. If no MLF, maintain 40 parts per million SO2 at end of sugar ferment. Lysozyme will inhibit ML. Store on light lees with stirring 1 time per week. Obtain an accurate pH of wine after ML. Use this pH for SO2 additions and maintainence - see website. Get an enzymatic test for malic acid to verify ML completion. Fine with 2 grams per gallon bentonite 6-8 weeks before bottling.
Availability: Frozen 5.25 gallon Pails, Richmond CA
15 pails available as of Jan 24th 2008
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Sangiacomo Vineyard, Carneros District, Sonoma County CA
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Grape Code: 06CCH / Freezer Code: 325
A very small crop with relitively small bunches harvested on 9/29/06 after extended period of cold, morning fog & mist. Some bunches had a touch of botrytis. 50 ppm of SO2 added. Ferment cool with CY3079, D47, DV10 or Fermiblanc yeast at 45 degrees F to 55 degrees F. Add a complete yeast food once fermentation begins. May make with or without malolactic fermentation. With MLF a gram per liter of tartaric acid may be added. At end of sugar fermentation, add strong malolactic culture and keep wine at 70 degrees F. If no MLF, maintain 45 parts per million SO2 at end of sugar ferment. Lysozyme will inhibit ML. Storage on light lees,stir 1 time per week after racking from gross lees.Use accurate pH for SO2 additions. Doenzymatic test to verify ML completion. Fine with 2 grams/USgal. bentonite before bottling. Give a French oak kiss.
NH3: 99.6 / NOPA: 214 / YAN: 296
Availability: Sold Out
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Carneros Chardonnay
- Region: Carneros, Sangiacomo Vineyards, Sonoma County CA
- Age: Planted 1971, Home Ranch.
- Irrigation: Drip irrigated.
- Trellis: Vertical trellis, spur pruned, Bi-lateral cordon (California Sprawl)
- Early to Mid harvest.
- Classic - Top End - California Chardonnay
- With or without malolactic, 24° brix.
- 3.5 tons / acre
- Ultra premium grapes
- Also produced by Rombauer; Macrostie; Simi; Acacia
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Average Harvest Statistics:
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Carneros Chardonnay (since 1996)
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Brix
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TA
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pH
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24.9
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0.73
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3.34
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Santa Lucia Highlands, Monterey County CA
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Grape Code: 07MCH / Freezer Code: 509
Ferment cool with CY3079, D47, DV10 or Fermiblanc yeast at 45&Mac251;F to 55&Mac251;F. Add a complete yeast food once fermentation begins. Important to add yeast food a second time at 12° brix. This wine requires a malolactic fermentation, and all the nutrients it can get. At end of sugar fermentation, add strong malolactic culture, prepared starter best,and keep wine at 70&Mac251;F. Stir once a week, bring the sediment up. When all activity ceases, siphon off with the light lees,stir 1 time per week. Wine will benefit with the addition of a small quantity of french oak cubes during & after fermentations.Use accurate pH for SO2 additions. Do enzymatic test to verify ML completion. Keep stirring lees occasionaly until ready to bottle. Smell and taste often! Fine with 2 grams/USgal. bentonite before bottling. Give a French oak kiss. Harvested clean, 10/7/07.
Availability: Frozen 5.25 gallon Pails, Richmond CA
100+ pails available as of Jan 24th 2008
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Santa Lucia Highlands, Monterey County CA
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Grape Code: 06MCH / Freezer Code: 326
Ferment cool with CY3079, D47, DV10 or Fermiblanc yeast at 45&Mac251;F to 55&Mac251;F. Add a complete yeast food once fermentation begins. Important to add yeast food a second time at 12° brix. This wine requires a malolactic fermentation, and all the neutiants it can get. At end of sugar fermentation, add strong malolactic culture, prepared starter best,and keep wine at 70&Mac251;F. Stir once a week, bring the sediment up. When all activity ceases, siphon off with the light lees,stir 1 time per week. Wine will benefit with the addition of a small quantity of french oak cubes during & after fermentations.Use accurate pH for SO2 additions. Do enzymatic test to verify ML completion. Keep stirring lees occasionaly until ready to bottle. Smell and tste often! Fine with 2 grams/USgal. bentonite before bottling. Give a French oak kiss. Harvested 10/21/06
Availability:
As of Jan 24th 2008
32 pails available in Hatfield PA
25 pails available in New Haven CT
7 drums (46 gallons per drum) available in Chicago IL
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Monterey Chardonnay
- Region: Santa Lucia Highlands, Monterey County CA
- Age: Planted 1988.
- Irrigation: Drip irrigated
- Trellis: Vertical trellis, spur pruned
- Mid season harvest.
- Intense wine with good acidity - may require malolactic. Expected harvest at 24° brix.
- 4 tons / acre
- Ultra premium vineyard & grapes
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