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 is homage to that synergy.

Vintage
The 1999 growing season was characterized by cold dry weather; the season was long, with harvest happening late in September. Having just experienced a long season in 1998, we followed much of the same protocol to insure fully ripened, evenly developed grapes. We strictly monitored irrigation to control growth and increase uniformity and during veraison we removed any fruit that didn't fully color. As a result of our efforts to maximize the natural vintage conditions, 1999 ended up being a terrific year for our white wines. We harvested three weeks late and yielded a small crop with near perfect sugar/acid balance.

Vinification
The three lots for this 1999 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. After fermentation, the wine was left in oak for eight months in contact with the lees and stirred weekly to impart added mouthfeel. Also during this time the wine was put through 70% malolactic fermentation, which adds buttery flavor and aroma to the wine. Alcohol 13.9%, Total acidity .57, pH 3.72, Residual sugar .15.

Tasting Notes
Aromas are of tropical fruit, toasty oak and butter, with flavors of pineapple, lemon and butterscotch. The mouthfeel is luscious and layered and the finish is long and rich.

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