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2014 RRV Chardonnay

2014 RRV Chardonnay
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I 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! 

A smaller vintage than 2013, with only 290 cases produced, this is a spectacular 2014 vintage. Bright, lean and delicious, this is a great food pairing wine, but I think also a great wine to relax with and share with friends. 

Previous vintage notes:

"Snappy and fresh, this wine suggests both preserved lemons and fresh-squeezed citrus. Creamy and rounded but still very clean and bracing, lacking any distracting buttery notes. The texture is lean and chiseled, almost crystalline. It’s a wine of great purity and precision." - Meg Houston Maker,  

"Kathleen Inman has always stayed true to her reverence for refinement of Meursault and Chablis, and you smell it immediately in the lovely bouquet, then taste its depth on the palate, with only a warm note of toasted nuts that hints at a sensible aging in new French oak. The vintage allowed big flavors to emerge from just 12.2% alcohol, which proves conclusively that those California winemakers who create bigger, oakier styles back at the winery are all out of whack with what Chardonnay should be." - John Mariani,

Wine Specs
Russian River Valley
40% new french oak and 60% small stainless barrels
Native Yeast
Alcohol %
Wine Profile
Tasting Notes
Color: Pale Straw Aroma: Asian pear, nutmeg, honeysuckle, jasmine, hazelnut, and toasted almonds Flavor: Rich texture with a crisp finish and plenty of tart acidity. Delicate secondary notes of toasted nuts, citrus and minerals accompany juicy flavors of crisp apple, pear and lemon peel.
Vineyard Notes
100% Pratt Irwin Lane
Production Notes
A combination 40% new air-dried Vosges Oak barrels from Cadus and 60% small stainless steel barrels were used. The wine was left to ferment using native yeast and native bacteria, and completed malolactic fermentation in all barrels using only native bacteria. Each barrel was stirred weekly until malolactic was complete and monthly thereafter.
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