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Tasting Notes • 2004 Chardonnay |
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This vintage all the fruit came from Orchard Vineyards, owned by Michael Hanna and his sister Kristin. Over 2/3 of the fruit was from the oldest vines which are the Old Wente or California clone derived from the John Hanna vineyard. The balance was equal amounts of a selection from Swanson Vyds and clone 4. The fruit was harvested on September 1 before sunrise and destemmed and pressed while still cool. The juice was combined and chilled to 40ºF and allowed to settle for 4 days. It was racked on Sep 5 and inoculated with PDM champagne yeast. Fermentation took place over a three-week period at controlled temperatures between 52ºF and 62ºF. After fermentation was complete, the wine was cooled to 45ºF, stirred every two weeks, and left in contact with the heavy lees for five weeks. The wine was racked to barrels on November 16, 2004, and was aged for six months in French and American oak barrels (ratio 2:1), 10% new French oak. It was topped and stirred every two weeks followed by fining and cold stabilization at 28ºF for two weeks. After stabilization and filtration, the wine was bottled on July 9, 2004. The 2004 Muir-Hanna Vineyards Estate Chardonnay is an elegant full-bodied wine with an alcohol of 14.8%. The initial nose is redolent with tropical fruit, melons, pear, and apple. The taste is very smooth with a crisp finish allowing it to pair with a wide range of foods, including heavy cream sauces. Try it with asian style dishes, fish, chicken and turkey, and pork. It also is great with cheese and fresh fruits and berries. |
