Grapes harvested in late September from the Nord Family Trio vineyard
in Yountville; whole cluster pressed then racked to 60 gallon French
oak barrels for a natural, wild yeast fermentation that lasted almost
six months during which the yeast lees were stirred weekly; racked just
once in mid-July prior to bottling; no fining or additives used in the
processing and the wine was lightly filtered at the time of bottling.
Will Nord is one of the great pioneers of the grape growing industry in
the Napa Valley. Over the years that I've known him he's been a
viticulture instructor at the junior college, a successful businessman
now looking after one of the largest privately owned holdings in Napa,
and a public official serving on the County Planning Commission. He's a
remarkable individual and we're understandably proud of the connection
between our family business and his. Will's Trio Vineyard sits
alongside the Napa River, just east of the town of Yountville, where
the climate is warm enough to ripen the fruit, yet cool enough to
maintain the acid and flavor so crucial to great Chardonnay. In 2006 he
endured a much smaller than normal crop -- 50% of his original estimate
was lost during flowering -- so the fruit that was harvested was loaded
with ripe flavors. The vineyard is planted on a shallow soil
outcropping, which keeps the natural nitrogen level low, and extends
the length of time of the fermentation. This makes for a unique
combination of aromas and flavors, a wine more mineral and earthy, with
fruit components less tropical than those in the Carneros.The naturally
high acid levels will keep this wine bright and fresh for several
years.
