Stags Leap Chardonnay

The 2008 Growing Season produced modest yields and incredible wines for Stags' Leap. This year marked the second season of drought in the Napa Valley. There was virtually no rainfall in the spring, and precipitation was down 60 percent for the year. Summer produced cool, consistent temperatures and the dry conditions forced the vines to focus on fruit development rather than leaf production producing a wonderfully concentrated crop. A brief warm spell around Labor Day added the boost of sugar development that we were looking for to complement the acid structure in our Chardonnay grapes.

Our Chardonnay vineyards are located in southern Napa Valley and the Carneros region where the soils are deep, well-drained loams, perfect for grape growing. Cooler temperatures at that end of the valley provide for a long and even growing season, allowing the fruit to fully ripen in harmony with the vines’ physiological development. The vines consist of several small berry Dijon and Wente clones, which ripen at lower alcohols and produce wines with intense flavor concentration. The fruit is hand picked at night and whole cluster pressed. In order to preserve the minerality, fresh acidity and clean fruit characteristics, this vintage did not undergo malolactic fermentation. A portion of clones (20 per cent) have been fermented in stainless steel tanks to preserve the purity of the fruit while adding layers of taste and complexity. The wine was aged on the lees in French oak (25 percent new) for six months, and stirred weekly during maturation.

The luscious aroma of honeysuckle greets the nose, following through to flavors of green apple and orange peel on the palate. The mid-palate is round with a creamy mouthfeel from aging on the lees.