2016 José S. Ferrer reserve Chardonnay
About the wine
José named Gloria Ferrer Caves & Vineyards to honor his loving wife. In turn, we named our finest Chardonnay to honor José. The most exceptional blocks from our 335-acre Carneros vineyard are selected each vintage for this bottling. The 2016 José S. Ferrer Chardonnay was produced in limited quantity and is only available through the winery.
The growing season of 2016 got off to another early start. Mild weather through the summer allowed the grapes to ripen at a moderate rate developing deep and intense character. As a result of the early spring, harvest came a full 2 ½ weeks earlier than average. Mild weather through the harvest brought the fruit in at a slow pace allowing us to pick each block at its optimal ripeness and get the fruit into the winery early in the day and cold. The yields were average and the fruit quality was excellent. Finishing up harvest two weeks early gave us more time to enjoy the rest of the autumn.
Aromas of tropical and stone fruits with a touch of perfumed white flower character. The mouth expands upon the fruit with generous peach, pineapple and green apple supported in the background by the light toastiness of sweet French oak. The mouthfeel is full without being heavy and serves to balance the abundant fruit. Bright acidity pulls this all together and makes for a crisp finish.
The Chardonnay grapes are all gently whole cluster pressed to minimize extraction of bitter compounds. The juice is then barrel fermented and aged in French oak barrels with 28% new oak for 9 months. About 31% of the wine was allowed to undergo malolactic fermentation to soften the bright acidity of our José S. Ferrer Chardonnay. Every four weeks for six months the barrels were stirred (battonage) to mix the lees to build the supple mouthfeel of the wine.
This wine is a perfect match for grilled shrimp tacos with pineapple habañero salsa. With the addition of sweet oak on the palate try smoked duck breast salad with fresh mango, jicama and avocado. Pair aged Manchego or St. Jorge with dried apricots and peach chutney for the cheese course.
More food pairings & recipes on The Glorious Life.