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2014 Knudsen Vineyards Chardonnay

2014 Knudsen Vineyards Chardonnay
2014 Knudsen Vineyards Chardonnay

2014 VINTAGE NOTES

The 2014 growing season started out beautifully and stayed that way to the end. The gentle warm weather allowed the grape flowers to pollenate in large numbers resulting in many grape clusters. The summer was dry and sunny but ended in some rain. These cold rain events at the end of August and mid September were very welcomed. The precipitation perked the vines up delivering extraordinary fruit. The fruit was harvested from September 11th to October 5th. The sparkling wine grapse showed ripe fruit and high acidity.

 

WINEMAKING PROCESS

ROCO Chardonnay is handpicked and then chilled overnight at 38 degrees fahrenheit in a large storage room. The chilled bunches are then pressed and the juice is sent to a tank. After settling in tank, the juice is inoculated and racked to neutral oak where it completes fermentation. After primary fermentation is complete, the young wine goes through malolactic fermentation in order to soften the acidity and to add further complexity. Next, the wines are racked to different barrels approximately 15-20% new and 80% neutral French oak. There they rest for at least five months before bottling. 

94 (Editors' Choice) Wine Enthusiast

Featured in The Wall Street Journal

WINEMAKER TASTING NOTES

Aromas of pear and pear blossom are laced with citrus and a kiss of honeysuckle. There is a generous mid-palate cornucopia of tree ripened Anjou pear, green melon and a hint of roasted cashew. Immediately mouth-filling without losing its crisp backboned elegance. The impressive length is deepened with notes of vanilla and late winter camellia blossom.

-Rollin Soles, Winemaker

Vintage2014
Varietal100% Chardonnay
AppellationDundee Hills AVA
VineyardKnudsen Vineyard
Aging10+ Months
Alcohol13.50%
Volume750 ml

94 (Editors' Choice) Wine Enthusiast 

"Smooth and full bodied, this is packed with robust peach, pear, apple, lime and candied pineapple. There's a streak of vanilla custard from time in new oak, and length-extending minerality. This just keeps on going in the most delightful fashion." -P.G., 2/16

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