What happens in the winery stays… in your glass
We say that a wine is made in the field. But that’s not the whole truth.
Yes, the sun, soil, and Mother Nature herself all get the grapes on the path of becoming a stunning wine. But then there’s the other half of the story.
The winery.
The choices made in these walls make a massive impact, and they’re all dependent on both the winemaker and the grapes themselves.
Some grapes shine perfectly on their own. Others need a little winemaking magic to become the best version of themselves.
The case of the Chardonnay trio
All these wines began with the exact same harvest – Chardonnay grapes plucked from the same vineyards, in some cases even the same block of vines.
But that’s where they go their own way, at the hands of Jorge Aleman, Scott Peterson, and Franc Dusak.
Each of these winemakers has set out to make something purely unique, highlighting three different flavor profiles for these wonderfully versatile white grapes.
The Chardonnay journey begins
Let’s start on the lighter side with Jorge’s Sonoma Unoaked Chardonnay.
Before Jorge made his top-rated Chardonnay, he was known for his rich Sonoma Zinfandel – but the Angel requests for an unoaked Chardonnay began to reach a tipping point. So he stepped up to the challenge.
He chose to forego the traditional malolactic fermentation and fermented the wine in stainless steel, finishing it in neutral oak barrels. What is neutral oak, you may ask? Fresh oak barrels impart vanilla, spice, and toasty flavors while neutral oak doesn’t lend any flavors, The result is a fresh, citrus fruit-forward Chardonnay with a delicately complex finish.
Scott’s ROX Chardonnay is on the other end of the scale.
True to form, he’s made a powerful, booming version of this Chardonnay, starting with a warm barrel fermentation.
Let’s dig a little further into that – warm fermentation. It’s a fine line to keep the temperature just right, and not too hot to kill off the alcohol – a sort of Goldilocks approach. If the temperature rises too much, the fruit becomes cooked or stewed… not what you’re looking for in a fresh white.
But when the temperature hits that Goldilocks point, it creates a richer, rounder complexity for the wine. Scott also included malolactic fermentation, a natural biological process where the sharp malic acid in the juice (think: biting into a fresh green apple) is converted by friendly bacteria into smooth, creamy lactic acid. It’s what gives the wine buttery flavors and luxurious texture.
And for something a little different, we have Franc’s Whiskey Barrel Chardonnay.
His version blends both Jorge’s lighter side and Scott’s rich, lush take. Franc split the fermentation between stainless steel (to keep the fresh fruit flavors) and new French Oak (bringing in rich complexity), then, just before the fermentation was finished, he blended it all together in whiskey barrels, imparting an extra layer of warmth and spice.
Three winemakers, three very different wines.
Yes, a huge amount is decided for the wine in the vineyard; that’s true. But the true test of it all comes out inside the winery.
That’s when the winemaker’s talent shines, bringing the grapes to life and even granting Angel wishes along the way. It’s all long hours, relentless tasting and blending, even a little touch of magic. But it’s the work of bringing wine to life. And if that means we’ve got to taste a glass every few months, so be it.
Next up: the Party
As most winemakers will tell you, it takes a lot of beer to make a great wine. And when the tough work of harvest comes to a close, and the last drops of wine are settled into their barrels and tanks, we’ll be raising a toast and bringing you along as a plus one. Your all-access-pass continues with The Harvest Party.
