1990 J Vintage Brut

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Winemaker's Notes:
The 1990 J is a sparkling wine, which perfectly represents the generous attributes and unique terroir of Sonoma County. The wine displays an array of delicate fruit aromas and flavors complemented by full and round sensations on the palate. The initial aromas, reminiscent of figs, grape blossoms, pippin apples and fresh melon, blend elegantly with the nutty aromas arising from prolonged yeast ageing. Fresh, but not too acidic, the flavors in 1990 J are multi-layered with suggestions of apple, melon and lychee. The finish is long, clean and slightly nutty. The wine's broad flavor profile and unique softness make it an attractive aperitif and a delicious companion to lighter dishes.

The 1990 growing season provided J WINE COMPANY with complex and varied grapes. Bloom extended over a month, and a late, long verasion resulted in both green and fully colored berries. A period of warm weather in September ripened most of the grapes making it necessary to pick and press for fourteen out of fifteen consecutive days. Harvest began in late August and finished on September twenty-sixth; a good balance of crop load to canopy allowed the grapes to mature before early rain fell in late September. The 1990 J harvest included grapes from fifteen different locations - each vineyard contributing its unique flavors.

The wines were blended from November through December of 1990 and bottled between March and June of 1991. Bottle fermentation lasted eight weeks on the average, with the wines being stored in our cool ageing cellars at a constant 55°F.

Designed to complement the natural essence of the wine, the dosage for the 1990 J was a blend of pure cane sugar and cask-aged reserve wines. After disgorging, the wine was held in the cellar for four to six additional months allowing the wine to develop the perfect balance and elegance that has become the signature of J.

While the 1990 J is released for immediate enjoyment, it will continue, over time, to improve in the bottle. Experience with previous vintages of J Sparkling Wine suggests that the wines maintain their elegance for many years.

Processing
Grapes from fifteen sources were gently pressed in our Coquard champagne press. The juice settled for 24 hours and then was racked and inoculated with Prise De Mousse yeast for the primary fermentation. A small amount of the wine was barrel fermented in four-year old barrels. Assemblage took place in December of 1990. The base wines were blended and cold stabilized in January of 1991 and bottled between March 18, 1991 and June 2, 1991. The second fermentation lasted six to eight weeks in cool cellar temperatures.

Ageing
The wine aged for an average of 42 months at 55°F on the yeast lees before being riddled on Gyropalettes.

Finishing
At disgorging, a dosage of pure cane sugar and cask-aged reserve wines was added to round off the wine. In the BRUT style, dosage is tailored to be consistent with the wine's natural elegance. After disgorging, the wine was held for an additional four to six months on the cork assuring optimum balance and enjoyment.

Harvest: August 23, 1990 to September 26, 1990

Harvest Analysis: Average sugar 19.4° Brix
Average acidity 1.15 g/100ml
Average pH 3.08

Blend:
51.4% Chardonnay (91.9% Russian River, 8.1% Alexander Valley)
48.6% Pinot Noir (52.8% Russian River, 36.1% Alexander Valley, 1.1% Monterey)

92.8% Sonoma County, 7.2% Monterey County