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The 2003 Chardonnay shows a big, rich, buttery wine with firm acidity and great hints of the 70% barrel fermentation that went into making this wine. The finish is rich, balanced, and mouth-filling. This vintage is long on the palate and shows the great depth of the 2003 vintage.
For additional information, view this wine in the trade section, or purchase it through our wineshop
70% barrel fermented using M2 and Pris de Mousse yeasts
Aged on the yeasts in a mix of Vosges, Nevers and older Alliers barrels
The 2003 growing season was one of the hottest and ripest on record. A consistent warm spring and hot summer, followed by a long fall, was ideal. Sugars were high but the acids look very good throughout the Chardonnay fruit that I saw in the vineyards. The vineyard sources are as follows:
Conner Lee Vineyard Columbia Valley/Columbia Basin
Wahluke Slope Vineyard Columbia Valley/Wahluke Slope
Caroway Vineyard Columbia Valley/Columbia Basin
Crawford Vineyard Columbia Valley/Yakima River
Offers embracing aromas of vanilla, mocha and clove with menthol and leather accents. The dense, well-concentrated character boasts an exotic core of high-toned pomegranate, candied orange peel and subtle sassafras flavors. Be creative in your food pairings with this impressive, young red. Spicy Greek cuisine anyone?