Vineyard Sources

Pedroncelli vineyard manager Lance Blakeley works with Frank Johnson Vineyards to set aside a particular lot for this single vineyard selection. Fruit for this Chardonnay came entirely from a designated portion of their vineyard in Dry Creek Valley. Two appellations meet in this vineyard: Russian River Valley on the south side and Dry Creek Valley to the north. Located less than two miles from the Russian River, the cool micro-climate (influenced by marine fog layers and the confluence of Dry Creek and Russian River), combined with the alluvial soils, results in exceptional fruit for a nicely balanced wine.

Winemaking

The vineyard lot was harvested the over the first week of September. The grapes were then destemmed, crushed and pressed to a stainless steel tank to settle for 24 hours. The juice was inoculated with Montrachet yeast. When fermentation reached the half-way point, the fermenting juice was transferred to barrels to finish fermentation. The wine was then aged sur-lies. Weekly stirring of the wine ensured the round, smooth effects of aging the wine on the lees. The new wine was aged in American and French oak barrels with 30% new oak for a total of eight months.

Winemaker's Tasting Notes

The bouquet for our Chardonnay retains the delicate aromas and flavors of lemongrass, green apple and honeydew melon. Barrel fermentation adds a creamy, rich mouthfeel without overwhelming the fruit flavors. Crisp and full bodied, the flavors are layered with a toasted oak finish, elegant and balanced. Enjoy now or within three years of the vintage.

Technical Information

Composition: 100% Chardonnay Aging: aged in American oak for 8 months Alcohol: 14.4% Acidity: .660 mg/100ml pH: 3.54 Bottled: June 2009

Recipe Pairings

• Green Salad with Dijon Vinaigrette
• Grilled Chicken with Dijon Marinade
• One-Pan Sage-and-Onion Chicken and Sausage
• CHICKEN IN CRANBERRY ZINFANDEL SAUCE
• SHIRLEY’S SPECIAL CHICKEN
• Celery Root Salad with Pear and Hazelnuts
• 24-Hour Omelet with Sun-Dried Tomatoes and Mozzarella
• Apple Butter Spice Cake
• Apricot-Almond Biscotti
• BBQ Side Dishes: Spicy Savory Slaw
• Creamless Creamy Tomato Soup
• CREAMY CORN SOUP WITH ROASTED RED-PEPPER SAUCE
• Fettuccine and White Bean Soup
• Herb and Caper Poached Salmon
• Grilled Honey Mustard Chicken
• Minestrone
• Pedroncelli Orzo Pasta Salad
• Risotto with Snap Peas and Prawns
• Polenta with Sausage
• Sesame Noodles with Shredded Chicken
• Soupe Au Pistou
• Chicken Scallopini `a la Phyllis
• Tuscan White Bean Soup
• Mexican Rice
• Risotto Plain and Simple
• Salmon Mousse
• Zucchini Rice Gratin
• Panzanella Caprese

 

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