Split Rail vineyard lies on a mountaintop at 1700’ above the Monterey Bay in Corralitos, CA. Ocean breezes cool the vineyard at night, resulting in a very long growing season. The resulting wine from the relatively warm 2013 season is voluptuous, structured and aromatic in the extreme, with clear minerality from the vineyard’s sandstone & limestone soils.
While we have become known for quiet restraint in our mountain-grown Chardonnay, sometimes it’s fun to let a voluptuous blonde dance on the table tops at your party. She’s fruit-driven with a silky body on the mid-palate, but not a fruit bomb or oak bomb: Vivid Kiwi and Fuji apple with subtle passionfruit notes greet you up front, alongside a softer underside of Crème brûlée and caramel. We’ve dialed back on the new oak for the 2013 vintage, which complements the rich acidity of Split Rail vineyard.
Hand-harvested September 16th at 25.1 brix.
Destemmed before pressing.
Aged 10 months sur lie.
Titratable Acidity: 6.3 g/L
pH 3.44. Alcohol 14.5%.
New coopers: French Oak Odysé CT210, CT230 & Ambrosia Complex; Forests: Alliers, Vosge and Center of France. 30% new French oak.
15 barrels handcrafted.
Hand sorted in the vineyard. Destemmed and pressed to tank for an overnight settling, then moved to barrel and inoculated with CY3079. Barrel-fermented slowly in a very cold cellar until dry, total fermentation approximately 21 days. Inoculated for malolactic fermentation. Racked off the lees after 10 months a week prior to bottling. Coarsely filtered at bottling.
92 Points, Wine Enthusiast
“From a vineyard 1,700 feet above the small town of Corralitos comes this tasty wine that begins with aromas of smoked apple, lemon zest, honeysuckle and sea salt, as well as a struck-match element. The palate shows flavors of fresh apple, chamomile and a dusting of crushed vanilla, all set against a chalky grip.” — M.K. (5/1/2015)