Varietal
Burgundian varietals Chardonnay and Pinot Blanc take center stage in this blend, which also features Pinot Meunier from France's Champagne region. While the Chardonnay and Pinot Blanc provide us with the richness, finesse and structure necessary for barrel aging, the Pinot Meunier contributes an unmistakable youthful fruitiness. This wine celebrates that synergy.

Vintage
The season began on a wet note - we got almost a year's average rainfall in December 2002 - but an unseasonably warm spring gave us an early bud break in March. The vines began to grow and the weather turned cold and wet again in April; depending on location we had rain between 20 to 26 days of the month. This cool overcast weather virtually stopped vine growth and filled the soil with water. As it turned out, April rains and soil moisture ended up being the big story of 2003. Warm weather in May got things going again with explosive growth, then June cooled off and it became apparent that it was going to be a late harvest. There were rumblings about similarities with 1998, but with record heat in July, the situation looked hopeful. August cooled some but brought a tropical weather pattern and the fear of rain. The weather warmed in late September and it became a challenge to control sugars while waiting for flavor maturity. Once harvest began in mid-September, but thanks to a cooling trend, we were able to bring in fruit with great ripeness and maturity through October. 2003 was unique and, weather-wise all over the board. But we got what we needed at critical times and most varietals fared beautifully.

Vinification
The three lots for this 2003 White Burgundy were all cold barrel fermented to dryness in new and older French and American oak, allowing us to preserve the crisp acidity and aromatic fruit character. When dry, the wine was put through 70% malolactic fermentation to add buttery flavor and aroma to the wine. After fermentation, the wine was left in oak for eight months in contact with the lees to impart added mouthfeel. Alcohol: 14.5%, TA .69, pH 3.45, Residual sugar .07.

Tasting Notes
This is a unique blend yielding a full-bodied wine with smooth texture and complex flavors. It tastes of apple, toast, lemon, vanilla, and delicate oak. Best served with moderately intense dishes, including grilled shellfish with olive oil and garlic, lobster with mustard sauce, tempura, Asian tuna with ginger and soy, quiche Lorraine, roast pork, and chicken sausage.

Joe Benziger, Winemaker

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