Great idea to ask for customer opinion. I love Cakebread wine; the Chard was great. I am disappointed that Cakebread offered me the same deal at a better price on all of their wines. Jim McGuire
Wine Maker Notes
To ensure we obtain the freshest, purest juice possible, we night-harvest and whole-cluster-press 100% of our Chardonnay grapes. In 2010, we inoculated 76% of the juice with cultured yeast strains that accentuate the variety’s fruitfulness while using 24% native yeasts from the vineyard to promote greater complexity and a refreshing minerality. One hundred percent of the juice fermented in French oak barrels, 30% new, with 7% undergoing a secondary, malolactic fermentation to enhance richness and mouthfeel. Aging our Reserve Chardonnay in barrel on its primary yeast lees for 15 months, with weekly stirring of the lees, further enhanced the wine’s aromatic complexity while fostering a round, creamy texture and lush, concentrated .
2011 was the latest in a series of cooler-than-normal growing seasons in Napa Valley. The year began with substantial winter rainfall, which pushed back bud break, flowering and grape set by several weeks. After an especially cool summer, heat spikes in late August kick-started full ripening. Cooler temperatures returned in early September, but classic Indian summer weather yielded fully matured fruit. 2010’s mild growing conditions proved especially ideal for our Chardonnay grapes, which developed deep, concentrated flavors balanced by vibrant acidity.