2010 40 Hands Chardonnay

Serving temp.
55–57°F
Pairings
Semi-hard cheeses, seafood, white cream sauce

This Russian River Chardonnay was hand harvested on October 4, 2010, in Sonoma county. It traveled 1300 miles back to Boulder, Co, where a team of the most wonderful volunteers a winemaker could have hand pressed each cluster 3 times. It was then barrel fermented in French barrique and was treated to twice daily battonage during primary fermentation. It went through 100% ML while still on the yeast lees. After 6 months of weekly battonage, the wine was racked off the gross lees and left to age another 12 months in barrel.

2010 was a cool, wet year in the Russian River. The fruit was elegant and subtle, with more of a nod towards traditional burgundy fruit than to a typical California harvest. With a brix at harvest of 22 and acid level of 8.5 g/L this wine maintains a lean, elegant structure.

With a nose of pear, lemon zest, roasted almond and just a hint of white flowers, it is a beautiful medium golden color.

The structure and acidity on the palate is balanced by a hint of toast and vanilla, and a long, silky finish coats the tongue.

This wine was bottled unfiltered and unfined and may throw a light sediment with time in the bottle. This is the mark of our non-interventionist winemaking practices. Serve at 55-57 degrees F.

Pairing suggestions; semi-hard cheeses, including young gouda, gruyere, dry jack and aged cheddar. Seafood on the grill, scallops with a cauliflower puree, or anything with a white cream sauce.

Cheers,
Molly Pullen-Hudson