This aromatic Chardonnay displays ripe aromas and pure flavors of nectarine, Mandarin oranges and fresh apples. Notes of vanilla and spice lead to a rich mid-palate structured with a lime and mineral finish.
A cool, wet spring led to a late bud-break in March. A warm summer brought the ripening back on schedule and a cool August and September adding to the grapes’ time on the vine. October saw another bump in temperature, and the 2006 harvest was not completed until November. This exceptionally long hang-time resulted in intense, complex Chardonnay.
Bridlewood Estate Vineyard’s 2006 Monterey County Chardonnay was crafted to emphasize the pure ripe fruit typical of the region. A majority of the fruit was harvested at night and in the early morning, keeping the grapes at optimum cool temperatures for fermentation. The wine was briefly cold settled and then racked prior to stainless steel fermentation, during which the temperature was maintained between 55-60º F. The 2006 Monterey County Chardonnay did not undergo malolactic fermentation. To increase aromatics, Viognier accounts for six percent of the final blend.