The 2016 Maldonado Vineyard Chardonnay is a true rendition of what Bur-gundian varieties can do in Napa. This wine has a golden straw presence in the glass. Aromas of tropical notes, coconut, fresh pineapple, and citrus with just a touch of vanillin fill the nose. Crisp lemon drop, pineapple, ripe delicious apple and coconut fill the mouth. The fresh and savory effect draws you in for another taste. The balance is leading on the vibrant and full side. Anticipated maturity from 2019 to 2022.
IN THE VINEYARD
The Dijon Clones are modern strains of Chardonnay carefully isolated from grapevine nursery blocks in France. These strains are selected for their in-credible ability to produce the best of what the varietal has to offer and therefore have become quite popular with cool climate growers today. Working with long-time Napa Valley father and son grape growers, Lupe and Hugo Maldonado, is quite a privilege. Combined, the duo has over 56 years of combined grape growing experience. The cool and often foggy cli-mate of the Maldonado vineyard, located east of Carneros in Southern Na-pa, allows for a slow growing season and optimal ripening. This climate aids in the balancing of acidity and lifting tropical aromas in the fruit and thus, in the finished wine. The vines were carefully hand harvested and delivered cool to the winery. Harvest took place very early September. It was a per-fect year for both white wines and early ripening varietals. The timing was impeccable with reaching full maturity at 23.7 Brix.
IN THE CELLAR
The grapes are traditionally whole cluster pressed and allowed to cold settle prior to filling once used French Oak barrels. We try to prescribe to a Bur-gundian practice of winemaking. We here at Venge are light handed on the usage of new French Oak keeping it to an average of 25% in our Chardon-nay. Bâtonnage, or the gentle stirring of the lees, is employed in the early stages of ageing to further develop refined richness and length of body to the mid-palate, while keeping the wine clean and fresh. The wine was surlies aged for 15 months. 15% native malolactic fermentation was allowed to build complexity and body, without compromising the structural integrity of the wine. Bottled Unfiltered.