Rodney Strong Chardonnay

Description

OUR STORY At Rodney Strong Vineyards we focus on modern artisan winemaking, exclusively from Sonoma County, California. Our family-owned winery is committed to quality wines and to protecting our resources for the future. We are solar powered, certifi ed sustainable, practice Fish Friendly Farming and Sonoma Countys fi rst carbon neutral winery.HISTORY Nearly four decades ago we discovered that the west and southwestern regions of Sonoma County are ideal for growing Chardonnay grapes. The cool maritime infl uence of the Pacifi c Ocean arriving reliably in the form of fog each summer evening maintains the bright natural acidity that is key to the balance of any fine Chardonnay, while the warm summer afternoons ensure plenty of ripe fruit character. A combination of estate grown and locally farmed fruit, we source the benchland and alluvial soils from vineyards in the Russian River, Dry Creek, and Sonoma Coast appellations to make this wine.THE VINEYARDS A mild, dry winter encouraged early bud break in Sonoma County in 2014. The growing season was very warm overall, but tempered by some overcast days in late July and late August plus a heavy drizzle in early September. We started picking this Chardonnay, beginning August 30th and fi nished picking the last of our Chardonnay October 6th.TASTING NOTES We barrel fermented 60% of this wine and aged that portion in barrel for 6 months, stirring the lees every month. This method offers the wine a touch of brown spice and vanilla, while cold fermenting the remainder to maximize a fresh fruit-forward character. Our Sonoma County Chardonnay displays aromas of baked apple, pear and pineapple along with apple blossom aromas. On the palate, the baked fruit and toasty nutmeg leads to a creamy, well-balanced finish. Enjoy this lively Chardonnay now and over the next couple of years with soft mild cheeses, pasta with a white cream sauce or roasted turkey.CELLAR & FERMENTATION 60% barrel fermented, 40% cold fermented in stainless steel. Barrel fermented portion aged 6 months in 50% French and 50% American oak barrels, 60% malolactic fermentation. – Rodney Strong