The 2006 growing season in the Central Valley was a good one. There was a lot of rain this season, and springtemperatures were mild which helped the grapes to ripen at an even pace. In July, we experienced a two-weekheat wave with temperatures reaching over 110 degrees for a few days. Temperatures returned to normal bythe start of harvest in mid August. After the large harvest of 2005, yields were somewhat lower than normalfor the area. We harvested the majority of the crop at optimum maturity and saw great flavor developmentin the wines. The grapes for our Talus Collection Chardonnay were harvested completely mature, withcomplex, inviting fruit aromatics and a rich, balanced texture.
This is a rich, inviting wine filled with aromas of ripe pear, pineapple, and tropical/meloncharacter. You’ll find balanced flavors of apple, pineapple and pear combined with a hint ofsweetness of vanilla and butterscotch that comes from the oak. Our Chardonnay has a mouthwatering creamy texture and a long, smooth balanced finish. It is lovely to be enjoyed on itsown or paired with grilled seafood or rich pasta dishes.
Harvest was during late August through September 2006. After crush, the must was fermented for10–20 days in stainless steel tanks. The Talus Collection Chardonnay is comprised of 93% Chardonnaygrapes from the Lodi appellation and 7% Sauvignon Blanc grapes from the North Central Valley.