|
|
2008 Joullian Chardonnay, Sleepy Hollow Vyd
- Price Per Bottle $33.00
- Price Per Case $336.60
Untitled Page
Winemaker’s Notes
2008
JOULLIAN CHARDONNAY, SLEEPY HOLLOW VINEYARD
Santa Lucia Highlands
Sleepy Hollow is arguably the most famous Chardonnay vineyard in the Monterey appellation. Planted in the early 1970’s on the Santa Lucia Highlands bench west of Gonzales, the combination of multiple Chardonnay clones,sandy-gravelly soils,north-easterly exposure and an early California split-canopy trellis system has produced award-winning wines for over two decades.
Our “B” block grapes were hand-harvested October 13th, sorted, lightly pressed, then barrel-fermented with several cultured yeast strains.We stirred the barrels weekly for six months to foster malolactic fermentation and enhanced mouth feel.
The Sirugue and Billon cooperages provided three-year air dried stave wood for our barrels, which were custom toasted to compliment Sleepy Hollow’s signature Anjou pear aromatics and flavors.
Middle-body, focus, ageability and palate length justify Sleepy Hollow’s lofty reputation. So after enjoying our 2006’s youthful European-styled raciness, hold some back for three to five years to experience the elegant richness, length and staying power of wine from this unique vineyard.
TECHNICAL INFORMATION:
Varietal Content: 100% Sleepy Hollow Chardonnay
Appellation/AVA: Santa Lucia Highlands (Monterey)
Harvest Date: October 13, 2008
Sugar At Harvest: 24.8° Brix
Fermentation: 100% Barrel-fermented, with multiple yeast strains and
100% Malolactic fermentation
Barrel Aging: 9 months "sur lie" in 25% new French oak barrels
Alcohol: 14.2%
Total Acidity/pH: 6.7 g/L; 3.50
Residual Sugar: Dry (0.05%)
Total Production: 470 cases: 750 ml
Release Date: December 5, 2009
TASTING NOTES:
Brilliant light straw gold color. Floral lime, green apple and mineral scents are reflected in the palate. The long, crisp, hazelnut and crème brulée finish is distinctly more Burgundian than Californian. Very classy and refined.
FOOD COMPANIONS:
While the wine is young, pair it with grilled or baked salmon, swordfish or seabass. Raw oysters or seafood pasta with cream sauces also work well. After 3-5 years, use sole or sand dabs Meuniére, as well as lightly seasoned roast fowl.
|