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 amount of rainfall, though early, was normal. Dry weather reigned from March, the warmest March on record, to October. The warm weather jump-started the growing season, making farmers nervous (much more time for things to go badly). Things did cool down for spring extending bloom. Periods of long bloom affect uniformity in reds causing a potential of uneven ripening within an individual grape cluster. In our vineyards, we ‘green drop’ to balance the crop and eliminate late ripening fruit at the end of verasion. Summer was moderate without any heat waves; but it was humid raising concerns of mildew. By the end of July it was evident that an early harvest was upon us. High temperatures are not unusual in late summer and early fall but humidity under 20% is very unusual. In fact the average low humidity over the previous five years didn’t go below 30%. Extended periods of hot, dry weather are difficult for a grapevine to endure. With almost two weeks of 10 - 20% humidity in late August and September, mildew was now the least of concerns! Grape sugar was soaring before flavors had matured; our growers did a great job sustaining vineyards until flavors developed. By the end of September we were evaluating an outstanding vintage. 2004 is a vintage of ripe and well-developed flavors with the best overall quality in years.

Vinification
The three lots for this 2004 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 .67, pH 3.36, Residual sugar .07%.

Tasting Notes
It is Chardonnay-like, but racier. It is voluptuous in texture, full-bodied, very finely favored (peach, pear, vanilla, hazelnut, lemon peel, pineapple, toast), long on the palate, and persistent on the finish.

Joe Benziger, Winemaker

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