2006 Carneros Chardonnay

89 points, Good Value/Best Buy -  Connoisseur's Guide to California Wine

Vintage

In 2006, budbreak began in early March and was followed by a cool wet spring. Ample rain generated vigorous vine growth early in the season, requiring diligent canopy management. The summer weather was quite favorable with generally warm days and one short hot spell. Most of August and September was slightly cooler than normal, which delayed harvest slightly for our Carneros Pinot Noir and Chardonnay, but made for ideal ripening conditions. Syrah and Merlot matured slowly and evenly through the cool October.

Winemaking

These Chardonnay grapes were hand harvested at night to preserve fruit character. Due to the geological diversity of our estate, we harvest blocks based upon optimum ripeness and flavor maturity. The grapes were whole cluster pressed, and the juice was fermented in barrels and aged sur lie, with the lees stirred every two weeks for 5-6 months. 100% of the wine underwent malolactic fermentation and was aged in French oak barrels (31% new) for 8 months. With this vintage Buena Vista Carneros has started to use screwcap as the preferred closure on its wines. "I am adamant in delivering the best expression of our vineyards. I believe this closure captures the pure Chardonnay aromas and flavors and will deliver the best quality in the glass.” remarks Winemaker Jeff Stewart.

Tasting Notes

The 2006 Carneros Chardonnay shows aromas of sweet vanilla, mango and pineapple fruit against a creamy, toasty background. In the mouth it shows intense apple, vibrant citrus, honeydew and pear notes through the creamy, subtly toasty finish. It’s a classic example of Carneros Chardonnay.

Past Vintages

2005 Carneros Chardonnay
2004 Carneros Chardonnay
2003 Carneros Chardonnay
2002 Carneros Chardonnay
2000 Carneros Chardonnay
1999 Carneros Chardonnay