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Stuhlmuller Vineyards 2007 Estate Chardonnay
Quick Overview
This wine displays a pale gold color with green reflections. Aromas of pineapple, sweet white corn and spicy Asian pear combine with notes of fresh nuts, barrel spice and hints of ginger. On the palate it balances medium acidity with integrated oak and a lush texture revealing layers of pineapple, pear, lemon cream pie, honeysuckle and spice.
Product Description
Vineyards:
Stuhlmuller Vineyards is located at the southern edge of the Alexander Valley, where it converges with two other highly regarded Sonoma County appellations, Chalk Hill and the Russian River Valley. On its eastern edge, the 150-acre vineyard borders the Russian River. Situated in a unique location that is part river benchlands and part hillside, the vineyard benefits from its alluvial gravel soils and the more rocky soils that comprise the hillside sections of the vineyard.
The Clones:
Five blocks of Chardonnay are planted in the well-drained, benchland soils. The famous Gauer Upper Barn Clone, one of California's most sought-after Chardonnay selections, comprises 80 percent of these vines. The 2007 Estate Chardonnay is crafted from a mix of Gauer and Clone 4 fruit. From the Gauer Clone, the Chardonnay derives flavors of Asian pear, spice and a natural nuttiness, while the Clone 4 grapes contribute mild tropical flavors.
The Vintage:
The 2007 growing season was an excellent vintage for Chardonnay in Sonoma County. A nice warm spring, and two early-season heat spikes in mid-June and early July helped set the stage for a relatively early harvest. Our Chardonnay harvest coincided with a heat spell in late August and concluded the second week of September. The overall quality was exceptional, with clean, pure-fruit flavors and refreshing acidity at lower alcohol levels.
Winemaking:
To accentuate the signature fruit flavors and nuttiness of our estate grapes, we exclusively used indigenous yeast to craft our 2007 Estate Chardonnay. The wine was 100 percent barrel fermented sur lie for eight months in Vosges and Allier barrels (12 percent new oak), and also underwent 60 percent indigenous malolactic fermentation. In order to create a creamy texture on the mid-palate, the lees were stirred a handful of times throughout the winter.
Technical Notes:
Alcohol: 14.2%
pH: 3.53
Composition: 100% Chardonnay
Total Acidity: 0.63 g/100ml
Production: 5600 cases
Release Date: January 2009
Bottled: June 2008
Stuhlmuller Vineyards is located at the southern edge of the Alexander Valley, where it converges with two other highly regarded Sonoma County appellations, Chalk Hill and the Russian River Valley. On its eastern edge, the 150-acre vineyard borders the Russian River. Situated in a unique location that is part river benchlands and part hillside, the vineyard benefits from its alluvial gravel soils and the more rocky soils that comprise the hillside sections of the vineyard.
The Clones:
Five blocks of Chardonnay are planted in the well-drained, benchland soils. The famous Gauer Upper Barn Clone, one of California's most sought-after Chardonnay selections, comprises 80 percent of these vines. The 2007 Estate Chardonnay is crafted from a mix of Gauer and Clone 4 fruit. From the Gauer Clone, the Chardonnay derives flavors of Asian pear, spice and a natural nuttiness, while the Clone 4 grapes contribute mild tropical flavors.
The Vintage:
The 2007 growing season was an excellent vintage for Chardonnay in Sonoma County. A nice warm spring, and two early-season heat spikes in mid-June and early July helped set the stage for a relatively early harvest. Our Chardonnay harvest coincided with a heat spell in late August and concluded the second week of September. The overall quality was exceptional, with clean, pure-fruit flavors and refreshing acidity at lower alcohol levels.
Winemaking:
To accentuate the signature fruit flavors and nuttiness of our estate grapes, we exclusively used indigenous yeast to craft our 2007 Estate Chardonnay. The wine was 100 percent barrel fermented sur lie for eight months in Vosges and Allier barrels (12 percent new oak), and also underwent 60 percent indigenous malolactic fermentation. In order to create a creamy texture on the mid-palate, the lees were stirred a handful of times throughout the winter.
Technical Notes:
Alcohol: 14.2%
pH: 3.53
Composition: 100% Chardonnay
Total Acidity: 0.63 g/100ml
Production: 5600 cases
Release Date: January 2009
Bottled: June 2008
Additional Information
| Food Pairings | Scallops with Summer Squash |
| Varietal | Chardonnay |
| Appellation | Alexander Valley |
| Accolades | 92 points -- Robert Parker 91 points -- Wine Spectator |
| Winemaker Profile | Leo Hansen
Born and raised in Denmark, Leo Hansen has been passionate about food and wine all his life. The son of a chef and hotelier, Leo grew up in the service industry, helping in his father's kitchen from the age of 12. In 1992, after completing a degree in business sales and marketing at Denmark's Grenna College, Leo began studying at the Kolding Hotel and Restaurant School. During a rigorous four-year apprenticeship, Leo worked with Orla Farmann, renowned European sommelier and national champion for the Danish Sommelier World Cup Team. Under the tutelage of Farmann, Leo's palate and love of wine developed, and he began studying wine in earnest. In 1997, after extensive study and travels throughout the great winegrowing regions of Europe, including Loire, Alsace, Champagne, Burgundy, Spain and Italy, Leo received his certification as a European sommelier. That year, he became wine director at the famed Kong Hans restaurant, Copenhagen's first one star Michelin guide restaurant. After a trip to California to scout out new selections for Kong Hans's 400-wine list, Leo was inspired to take the next step in his wine education. Impressed by the freedom and quality of California's vibrant wine scene, Leo moved to Sonoma County and took an apprenticeship at Clos du Bois to study winemaking firsthand. There, he worked in the vineyards and the cellar before being moved to the laboratory to begin doing enology. In 2000, Leo accepted a position at Chateau Souverain, and also began taking courses in chemistry, viticulture and winemaking at Santa Rosa Junior College. After a three-month stint in 2001 working for Bowen Estate winery in Coonawarra, Australia, Leo returned to Chateau Souverain where he continued refining his scientific skills in the lab. Having worked with Stuhlmuller's excellent single vineyard fruit at both Clos du Bois and Chateau Souverain, Leo was thrilled when offered the position of cellar master at Stuhlmuller Vineyards in 2002. Showing an aptitude in all areas of viticulture and winemaking, Leo quickly made himself indispensable working alongside winemaker Kerry Damskey. In January of 2003, Leo was officially made assistant winemaker and began overseeing day-to-day operations. Thriving in the hands-on environment of a family-run winery, Leo showed a gift for blending his classically trained European palate, with his understanding of the depth and character of Stuhlmuller's vineyard-focused wines. In 2004, Leo was appointed winemaker for Stuhlmuller Vineyards. Taught to appreciate the relationship between wine, food and people, Leo works to craft authentic and engaging wines. "I love the intimacy of working in a small winery," says Leo. "You get to discover the charm and subtleties of each vineyard block. This is an amazing vineyard. As a winemaker, I try to show it respect with a gentle approach that focuses more on natural yeasts and less on oak. The goal isn't to speak for the vineyard, it's to let the vineyard speak for itself." |
| Case Price | Buy 6 for $ 22.80 each -- 5% discount Buy 12 for $ 21.60 each -- 10% discount Mix and match for quantity discount |
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