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2016 Meiomi Chardonnay Image

2016 Meiomi Chardonnay

Smooth, opulent layers of pineapple and lemon peel are heightened by sweet smells of honey, almonds, baking spices, and subtle custard notes. 

90 Points-The Tasting Panel, Nov. 2017

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SKU: 80031175-16

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Wine Profile
Tasting Notes
Smooth, opulent layers of pineapple and lemon peel are heightened by sweet smells of honey, almonds, baking spices, and subtle custard notes. The full flavors are highlighted by succulent acidity and a clean, mineral-driven finish.
Vineyard Notes
From the dense fogs and brilliant sun, to the high winds, cool coastal air, and diverse terrain, California’s coast presents many challenges. And yet it’s still one of the best winegrowing regions for producing world-class Chardonnay. Each of the vineyards chosen for this wine offers the best expression of their respective appellations, carefully blended to achieve balance, complexity, and richness of flavor.
Production Notes
The 2016 bud break was earlier than average. With no frost events, the growing year was off to a great start. Warm and sunny days followed during fruit set resulting in even cluster development. After fruit set, the growing climate was classic: cool mornings followed by warm and sunny afternoons with no dramatic heat events. Verasion was early again, starting in late June. One or two heat spells signaled the vines to stop growing canopy and ripen the crop. The nights and mornings were cool, with daytime temperatures staying moderate in July, then heating up in the beginning of August. Harvest began early in an orderly fashion, but a brief heat and low humidity event pushed speedy picking for blocks that were at optimum Brix. After the heat, the rest of the grapes were at optimum Brix, which allowed us the luxury to let the fruit mature and focus in on flavor and tannin development.
Winemaker Notes
Picking decisions were made with ripe flavor in mind. Maritime influences in the evening tempered the afternoon’s warm sun, allowing for a long hang time and resulting in fully developed and concentrated flavors. Fermentation took place entirely in stainless steel tanks with minimal intervention, and lees stirring created a velvety mouthfeel. All of the wine underwent 100% malolactic fermentation and was aged on French oak for further depth and roundness.

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