GOLD - San Francisco Chronicle Wine Competition
Light bright yellow-gold in color, our 2017 Chardonnay has light aromatics of honeysuckle, meyer lemon with juicy acidity. It is medium-bodied with a supple texture, flavorful toast and rich stone fruits on the palate.
Our 2017 Chardonnay is 100% estate fruit, composed of two lots harvested in early October from young Dijon clones planted on our home ranch. All lots were whole cluster pressed, and fermented in barrels. The wine was aged on lees without malolactic fermentation to retain the fresh acidity, and bottled after 7 months.
ABOUT OUR CHARDONNAY
Foris has been producing Chardonnay in the Illinois Valley for over twenty five years. During that time, we have learned much about what works best in our unique alpine climate as far as clonal selection, viticulture and vinification techniques.
Chardonnay offers winemakers a wide range of stylistic options and is very reflective of the winemaker’s influence, so we have put a lot of thought and experimentation into developing a style that mirrors the natural environment of our vineyards. We have found the increased texture, body and flavor that barrel fermentation gives very pleasing characteristics. However, we have never been fond of overtly oaky wines so we avoid new barrels altogether and instead use 10% once filled French oak barrels each year. This level brings just a touch of vanilla and toasty characteristics into the wine without obscuring the purity of our alpine fruit. The next important choice involves malo-lactic fermentation, specifically whether to allow it or not. We prefer the crisp feel and bright fruit that we get by preventing this secondary fermentation. We also avoid the buttery aromas and flavors that are a by-product of malo-lactic fermentation, again, keeping the focus on purity of fruit attributes. Keeping the wine on its yeast lees while aging adds textural and aromatic richness and complexity while also enhancing freshness and longevity.