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2006 CRU Vigne Monte Nero Chardonnay, Santa Lucia Higlands
All of the grapes were gently crushed and barrel fermented; 30% of the barrels used were new, mostly French oak, with some American wood. The wine underwent malolactic fermentation in the barrels, had extended lees contact with bi-monthly stirring. Golden hued with golden delicious and green apple aromas that are characteristic of this cool climate site. Focus lush fruit complemented and balanced by a toasty, nutty nuances from the dark toast French oak barrels. Apple, oak and butter flavors are fully integrated and harmonious on the palate, underscored by a rich, round, lingering finish.
The Vineyard and Vintage
Owned by the Maestri family and farmed by Dan and Ray Franscioni – Vigne de Monte Nero is the source vineyard for CRU’s Santa Lucia Highland Chardonnay. Adjacent to many famed Santa Lucia Highlands vineyards (Mer Soleil, Sleepy Hollow, Rosella's, and Double L) Vigna de Monte Nero produces chardonnay with bright fruit flavors and crisp acidity. Our chardonnay is planted predominately to clone 96.
The 2006 growing season started with heavy winter rains, but the weather turned mild and dry for the rest of the year. There were very few dramatic heat spikes during the summer. The mild summer and protracted autumn allowed a long hang time for most varieties, which translated into relatively low acid levels and soft mouth-feel.
2006 CRU Redding Ranch Chardonnay, Monterey County
The Redding Ranch supplies another winery with the grapes used in their Reserve bottling, and we are the only other buyer of Redding fruit. All of the grapes were crushed and barrel fermented, and 40% of the barrels were new, extra-fine grain Hungarian wood. The wine underwent malolactic fermentation in the barrels. The Redding Chardonnay has forward aromas of tropical fruit, with a distinct pineapple note highlighted by toasty oak and a creamy lees character
The Vineyard and Vintage
The Redding Ranch supplies another winery with the grapes used in their Reserve bottling, and we are the only other buyer of Redding fruit. All of the grapes were crushed and barrel fermented, and 40% of the barrels were new, extra-fine grain Hungarian wood. The wine underwent malolactic fermentation in the barrels. The Redding Chardonnay has forward aromas of tropical fruit, with a distinct pineapple note highlighted by toasty oak and a creamy lees character
