Anaba Wines Chardonnay Sampler (4)

Wednesday, November 7, 2012

“Sure buddy, we’ve got two Anaba chardonnays. Would you prefer the Wente Clone?”

“Wad?”

“They’re both Sonoma Valley Chardonnays, but the Wente Clone is a little deeper and more complex, while the other is crisp and refreshing.” 

“Naw naw. I juss wann anaba beew.”

“I’m not sure if Anaba has a wine named ‘Beew.'”

“Naw! Beeeew! Beeeewr.”

“Beer?”

“Yeb. Anaba beew, pwease.”

“Anaba doesn’t make beer. It’s a winery!”

“I don wan wine. I wan anaba beew.”

“And I’m telling you Anaba doesn’t brew beer, friend!”

“I hab a dendiss appoinmem.”

“Sorry?”

“A dendiss. He pewed my teef. He gabe me novogain.”

“A tendril poured you heat and gave you no vacay? I wonder if you’ve had enough.”

“Ow!”

“What happened?”

“I hewt my taith.”

“Oh, so you want a mai tai now? You got it.”

2009 Chardonnay, Sonoma Coast, Wente Clone 750ml 2-Pack

• Varietal: 100% Chardonnay
• Clones: Wente, 95, 76
• Appellation: Sonoma Coast
• Vineyards; Gap’s Crown, Denmark Vineyards, Bellflower and Windsor Oaks
• Harvest Dates: 9/28-10/6
• Brix: 23.3-23.7
• pH: 3.3-3.55
• TA: 5.2-6.4
• Alcohol: 14.2
• Fermentation/Aging: Whole Cluster Pressed, 100% Stainless Steel Fermentation (No MLF). Aged neutral French oak 11 months.
• Cases produced: 201

This 2009 Chardonnay comes from Denmark Vineyard in the Southeastern foothills of the Sonoma Coast appellation.  The soils from this site translate their mineral richness to their wines, making this wine a perfect candidate for Anaba’s unoaked Chardonnay bottling.

2009 Chardonnay, Sonoma Coast 750ml 2-Pack

• Varietal: 100% Chardonnay
• Clones: Wente, 95, 76
• Appellation: Sonoma Coast
• Vineyards: Gap’s Crown, Denmark Vineyards, Bellflower and Windsor Oaks.
• Harvest Dates: 9/28-10/6
• Brix: 23.3-23.7
• pH: 3.3-3.55
• TA: 5.2-6.4
• Alcohol: 14.2
• Fermentation/Aging: Whole Cluster Pressed, 60% Stainless Steel Fermentation (MLF-), 40% French Oak Fermentation, 22% of these barrels were new. Aged sur lees for 11 months.
• Cases produced: 939

This fruit was hand-harvested early in the morning  to ensure the coldest juice possible and came into the winery in exceptional condition and was whole cluster pressed. 60% of the fruit was fermented in stainless steel tanks at 50 degrees without malolactic fermentation. 40% of the wine was barrel fermented, its lees stirred for 10 weeks post fermentation. Barrel fermented wine went through malolactic fermentation. This partial malolactic fermentation helps the wine retain its acidity and freshness. The wine spent 11 months in 100% French oak barrels, 22% of which were new. The preferred barrel coopers include Francois Freres, Sirugue, and Taransaud.

Woot