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2015 Russian River Valley Chardonnay

2015 Russian River Valley Chardonnay
New Release
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$38.00
 
SKU: IF15RRVCH

Start with beautiful fruit from Jim Pratt's Irwin Lane Vineyard. Press the whole clusters gently, ferment using only native yeasts, age in a blend of new French oak and small stainless steel barrels, and you have a recipe for a delicious Chardonnay. Bright natural acidity and modest alcohol make this a fine wine for aging, but an equally wonderful choice for enjoying now! 

Inman Family Wines is best known for Pinot Noir and Pinot Gris, the varietals grown at the Inman’s Olivet Grange Estate vineyard. In 2008, winemaker Kathleen Inman decided to try her hand at the other classic Burgundian varietal, Chardonnay. The decision came as a result of Kathleen’s preference for the leaner more elegant Chardonnays of Chablis and Meursault, and a personal challenge from her husband to see if she could create a Russian River Valley wine with bright acidity, little or no tropical fruit flavors, and a creamy texture from malolactic fermentation without the cloying butteriness so often found in 100% MLF Chardonnays.

Wine Specs
Vintage
2015
Varietal
Chardonnay
Appellation
Russian River Valley
Vineyard Designation
Irwin Lane
Harvest Date
September 3, 2015
Acid
0.64
pH
3.51
Aging
40% New French Oak, 60% Stainless Steel
Fermentation
Native Yeast/Native ML
Bottling Date
August 1, 2017
Residual Sugar
0.5
Alcohol %
12.5
Wine Profile
Tasting Notes
This wine is pale straw in color, with aromas of Asian pear, nutmeg, honeysuckle, jasmine, and toasted almonds. Juicy, crisp apples dominate the palate. Pear and lemon peel accompany delicate secondary notes of toasted nuts, kefir lime and minerals. It has a rich texture with a crisp finish and plenty of tart acidity.
Winemaker Notes
A combination of 40% new air-dried Vosges Oak barrels from Cadus and 60% small stainless steel barrels were used as fermentation vessels. The wine was left to ferment using native yeast, and completed malolactic fermentation in all barrels using only native bacteria. Each barrel was stirred weekly until malolactic was complete and monthly thereafter. The wine remained on its gross lees throughout the aging process and was crossflow filtered before bottling under Stelvin closure.
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