Bright floral aromas of jasmine and orange blossom are prevalent in this 2016 Truchard Chardonnay. Peach, pear and tropical fruits fill the palate, accompanied by an interesting minerality and nice acidity. This vineyard naturally produces a wine with a broad mouthfeel and great presence, eliminating the need for malolactic fermentation. Creamy, toasty oak highlights the flavors, adding to the texture that is the signature of this vineyard.
Felton soil series from Truchard Vineyard
Carneros, Napa Valley
Chardonnay clones: 4, 76, 95 and 96 on four rootstocks:
This vineyard is predominately a neutral, gravelly loam from the Felton soil series, which are well-drained soils formed from weathered sandstone and shale.
Truchard Vineyard lies in the heart of Carneros, prized for its rolling hills, sun exposure and cool, breezy conditions that allow long, even ripening. Nickel & Nickel makes wine from fourteen select acres of this 270-acre vineyard, composed of volcanic ash and rock with a southwestern exposure. The growing season tends to be long in this cooler area, allowing for fully mature fruit at harvest.
September 15 – 26, 2016
Whole cluster pressed barrel fermented (no ML)
10 months in French oak
The 2016 growing season proceeded as usual for Napa Valley with a nice spring that led to a warm summer. Budbreak was about five days later than last year and this trend continued throughout the season. Slightly cooler weather in May lengthened the bloom window but warm summer days in June and July helped the vines catch up to normal. The crop looked good with clusters that had a nice leaf coverage allowing for speckled light. August brought both cool and hot weather, so we kept a close eye on each block. This vineyard has both east- and west-facing blocks and the hot days in early September ripened the west-facing blocks quickly. We harvested the nine blocks over an eleven-day window, capturing both the fruit and minerality that this vineyard has to offer. This fruit was whole-cluster pressed, barrel-fermented and sur-lie stirred to capture flavors and to gain mouthfeel and complexity.