2005 Porter-Bass Chardonnay -- Tandem Winery Shopping Cart
$42.00
Sue Porter and Dirck Bass have been farming the saddle at the top of Mays Canyon since the early 70’s, raising children and winegrapes in a wholesome, rural environment that has lead to deeply satisfying results. The wines we have made from their grapes have twice been rated “Best Chardonnay in the World” – we feel their biodynamic farming practices have something to do with this! As good an accolade this is, however, we would hasten to say that their best accomplishment has been helping their kids grow into splendid adults, fine young people we are fortunate to count as our friends and fellow winegrowers. Thank you, Sue and Dirck, for all of your efforts!
Tasting Notes:
The color speaks to the cool climate of this site with just a hint of pale green in the straw color. The aroma offers subtle elements of crème Brule and brioche along with hints of lime and lemon zest. The palate continues this theme with bright Meyer lemon flavors countering a richness of touches of crème fresh and a long, late palate that speaks of the tartness of citrus with just a touch of grapefruit albido (the white of the grapefruit) on the late palate. Definitely Euro-centric, decidedly cool-climate.
Technical Data:
- Vineyard: Much has been said and written about this far-west viticultural outpost of the Russian River. Farmed with Biodynamic practices on a saddle just south of the Russian River, Sue’s careful farming allows Chardonnay to ripen on their Northeast-facing slopes in years when even flatlanders have trouble ripening crop. The viticulture here is challenging and there is little room for error in this cool site. Sue is up to the challenge!
- Harvest: Two lots of separate clones of first Rued (Musque) at 22.2 Brix and then Wente at 23.9 Brix were harvested over apart, spanning the weeks of late September into mid-October. The yield was low by any standards but high for Porter-Bass at almost 2 tons per acre.
- Fermentation: : the Rued clone’s juice was inoculated after skin-contact for 12 hours, basket pressing, and cold-setting with a touch of organic skim milk and egg white fining, with a yeast preferential to the floral tones of which this clone is capable of producing. The Wente clone was uninoculated and allowed to go to barrel without settling or racking, producing a hot fermentation that have yielded up the sauvage et animale tones that are characteristic of the yeast-juice interaction for which Porter-Bass is best known.
- Barrel aging:after 100% barrel fermentation in 1/3 new French oak, the wine was aged on its lees with only four stirrings until racking in June. Further cold-setting in stainless steel was conducted for 10 weeks before a light fining of isinglass and bentonite clarified the wine before the unfiltered bottling.
- Bottling: 117 cases were bottled unfiltered.
- pH: 3.33
- TA: 7.3 g/L
- 14.08% alcohol
- residual sugar: 0.06% (so dry that rock-squeezing might yield more water)
- Appellation: Russian River Valley (but right on the edge close to the coast!)
SKU: 05CHPB
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