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Oceano Wines

Chardonnay 2016 - SOLD OUT! Image

Chardonnay 2016 - SOLD OUT!
Spanish Springs Vineyard ~ San Luis Obispo Coast

San Francisco Chronicle 2019 Gold Medal Winner
 
New Orleans International Wine Awards 2018 Double Gold Medal Winner
 
2019 Hilton Head Island Wine and Food Festival International Wine Competition Gold Medal Winner

Soil: Sandy Loam

Geology: Sandstone

Appellation: Central Coast

Vineyard: Spanish Springs

Viticulture: Certified, Sustainability in Practice

Viticulturist: George Donati, Pacific Vineyard Co.

Fermentation and 8 months aging: Burgundy oak barrels, 20% new

Winemaker: Marbue Marke

Alcohol: 14%

Bottle size: 750ml

Cases produced: 350

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Wine Specs
Vintage
2016
Vineyard Designation
Spanish Springs
Harvest Date
9/6/2017 and 9/14/2017
Acid
8.5
pH
3.16
Aging
11 months in 228L - Burgundy French oak barrels
Fermentation
Cold barrel fermentation, 228-L Burgundy/French oak barrels
Bottling Date
July 26, 2017
Residual Sugar
1.1
Alcohol %
14
Wine Spectator
89
Wine Profile
Tasting Notes
A rich nose of grapefruit, white peach, lemon verbena, pineapple, lychee and hints of geranium. A zesty orange attack leads to a juicy mouth of pear, green mango, tangerine, and guava. The lemon/lime finish is long and clean.
Awards
Double Gold - 2018 New Orleans International Wine Competition
Vineyard Notes
The 2016 growing season started with a normal winter that was followed by a normal bud break in March. Warm but unsettled weather followed resulting in good uniformity and a good set. Hot spikes in July made for a speedy and uniform verasion in reds but also resulted in early sugar accumulation in whites. Cool, ideal ripening weather prevailed in August through the start of September. A heat wave at the end of September and three rain storms in the early part of October made for disparate ripening circumstances resulting in diverse choices by winemakers on pick timing. Ultimately, 2016 will be characterized by a high sugar, high tannin year as the brix’s were high relative to the physiological maturity in white varietals. Normal berry sizes and larger than normal clusters yielded good weight resulting in a return to normal to above normal vineyard yields.
Winemaker Notes
Vinification: Cold barrel fermentation Barrels Type: 228-L Burgundy/French oak barrels Barrel Forest: Allier, Vosges, Tronçais Barrel Toasts: M, M+ Cooperages: Francois Ferres, Cadus Primary Fermentation: 100% inoculated with saccharomyces cerevisiae(X-16, Montrachet) Secondary Fermentation: 15% inoculated with MBR 31 ML-bacteria
Production
350 cases produced.