2015 J Chardonnay, Bow Tie Vineyard

  • 750ml
  • $50
  • QTY

Our Bow Tie Vineyard Chardonnay offers a sensual expression of the Rued or Z clone. A descendant of Muscat, this Chardonnay clone offers aromas of orange peel and exotic spice. This silky, expansive Chardonnay offers aromas and flavors of juicy yellow peach, baked pear and mandarin, complemented by notes of toffee and Tahitian vanilla bean. These opulent flavors are a perfectly paired with scallops with lemon beurre blanc, farro salad with avocado and citrus or triple-cream brie with orange marmalade.

Vintage Comments

One of our estate vineyards, Bow Tie is located within the middle reach of the Westside Road, following the undulating bends of the Russian River. The 16 acres of Chardonnay we select for this wine are planted on a gentle slope that leads to the banks of the Russian River, highlighting the unique terroir of ancient riverbeds deposited over millennia.

The 2015 vintage was early, short and warm in the Russian River Valley. Early rainfall in December and January and a warm spring set the table for the earliest Harvest ever for J. In May, cooler temperatures slowed down growth and led to a long bloom period that naturally lowered yields. These conditions provided an intriguing combination of elements to produce concentrated fruit flavors with balanced acidity.


Whole clusters were hand-harvested at 24 Brix then pressed gently. Free-run juice and press juice were fermented separately using a combination of indigenous and proprietary yeast strains from Burgundy. A long, slow fermentation allowed the wine to develop a mélange of aromas and flavors. We select tight-grain, medium-toast French oak barrels that impart nuanced spice characters to the wine. Weekly batannage during a three-month long malolactic sur lie fermentation lends the wine its silky, creamy mouthfeel.

Technical Notes

Z, 76, Wente, 17
Soil Types:
Zamora, Yolo, Cortina
14 months, 100% French oak barrels, 30% new
Harvest Date:
August 26 – September 5, 2015
5.6 grams per liter
Residual Sugar:

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