2010 Hendry Barrel Fermented Chardonnay, Napa Valley, 375ml 2-Pack
Soft, floral aromas, creamy and tropical. Mouthfeel is soft, full and fruity, finishing with pronounced tangy green apple acidity. Beautifully integrated oak a nice counterpoint to the pretty fruit. One-third new French barrels contribute underlying spice characteristics. Balanced and smooth enough to be an exceptionally versatile food wine. A delicious partner to Manchego cheese, crab cakes, chicken and salmon.
The Hendry Vineyard is located on bench lands west of the town of Napa. The vines grow on thin, stony Boomer series soils between 200 and 300 feet above sea level. Hendry vineyard sits in a transitional climate zone within the Napa Valley between the cooler Carneros region, known for chardonnay and pinot noir, and the rest of the valley, which is slightly warmer. Morning fog and afternoon breezes from the San Pablo Bay moderate the climate.
This wine is a blend from our Block 9 (KD selection), Block 19 (Dijon 96 clone), Block 20 (Dijon 95 clone), and Block 21 (Old Wente selection). In 2010, median budbreak in the chardonnay blocks was March 18th, median bloom May 26th, and harvest was September 3rd - 10th.
It was whole-cluster pressed, barrel fermented sur lie and aged in 33% to 50% new French oak barrels for 11 months. It was not allowed to go through malolactic fermentation, important for retaining its food-friendly malic acidity.
2010 Hendry Pinot Noir, Napa Valley, 375ml 4-Pack
Brown sugar and caramel on the nose. Complex aromas include bright red fruit, leather and spice. Soft, silky palate, with tangy red fruit, spice and leather. Fine grained tannins. Long, long finish.
Our Pinot Noir Blocks 4A, 4B, 5 and 25 are located along Redwood Creek, west of the town of Napa. The elevation is between 200 and 220 feet above sea level. The soil is thin loam on a solid rock base. The climate is moderated by morning fog, and the surrounding hills protect these blocks from the afternoon maritime breeze. The St. George roots were grafted with the Dijon 115 clone, a Joseph Swan field selection and UCD Clone 12. The vines were planted between 1993 and 1998, cordon trained and spur pruned. A six-foot, modified vertical trellis system supports the cordons and canopy. Average production is approximately 2 tons per acre and harvest is usually between August 25 and September 1.
In 2010, bud break in the Pinot Noir Blocks occurred on March 21. Bloom was completed by May 30, and veraison was complete by August 1. Harvest was September 9th through the 17th, with an average yield of 1.5 tons per acre. Alcoholic fermentation was completed in approximately one week using natural yeasts. At dryness, the wine was pressed and put into barrels for malolactic fermentation. Aging was 11 months in 100% French oak barrels, approximately 50% of which were new.
