Processing

Whole grape clusters were hand-harvested between 23 and 24 brix, and then pressed gently in our Coquard press to minimize the extraction of harsh components that are sometimes imparted from the grape skins. Free-run juice and press extractions were fermented separately using a combination of indigenous and unique custom yeast strains from Burgundy. A long, slow fermentation allowed the wine to develop slowly, maximizing the cool-climate expression of the Russian River Valley. Careful blending from more than 20 lots resulted in an elegantly beautiful Chardonnay that is both powerful and refined.

Aging

We went to great lengths to find just the right French oak cooper, selecting barrels made from two specific sites in France—the forests of Vosges and Limousin. The wine was aged in a mix of new (35%) and older oak barrels. A slow, six-month malolactic fermentation was undertaken, resulting in a wine with a distinctive creamy character. Nearly a year of rest after bottling created a fully integrated wine that honors the winemaking traditions of both Burgundy and the Russian River Valley.

Tasting Notes

The 2009 J Vineyards Russian River Valley Chardonnay is a combination of old world minimalism and new world verve. Notes of Meyer lemon, peach, vanilla, toasted almond, and honey delight the nose and mouth. The weighty, seamless palate has a creamy texture reminiscent of crème brûlée. A long, luxurious finish exhibits hints of caramel, nutmeg, and cinnamon.