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2016 POE Ferrington Vineyard Chardonnay Anderson Valley

America/United States, California
POE Ferrington Vineyard Chardonnay Anderson Valley
Country America/United States
Region California
Appellation Anderson Valley
Winery POE
Vintage 2016
Color White
Varietal(s) 100% Chardonnay
¥6,490  (incl. tax)
Country America/United States
Region California
Appellation Anderson Valley
Winery POE
Vintage 2016
Color White
Varietal(s) 100% Chardonnay
Customer Reviews

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Data
Closure Natural Cork
Volume 750ml
Alcohol 13.0%
Product Code POE1CHFE16
Inventory In Stock
Owning & Enjoying

Tasting notes

Hints of honeyed almond, nectarine, and delicate white flowers on the nose. Flavors of spiced pear, meyer lemon, and Gravenstein apple on the palate create soft edges that lend itself to an elegant richness. Sparkling acidity and stone fruit provide a beautiful, lingering finish.

Production

Vintage Notes

Without the normal high heat in July and August, 2016 proved to be a cooler season which meant a longer hang time for the grapes. The berries ripened uniformly and, while yields were a bit on the small side, overall quality in the fruit was outstanding. I am so pleased with the excellent flavor development, acid, and tannin balance that we have seen from this superb vintage!

Viticulture

The Ferrington vineyard lies just west of the town of Booneville in the Anderson Valley AVA. Originally planted in the early 1970s, it was one of the first commercial vineyards in the region. The tight narrow valley runs perpendicular to the Pacific Ocean, drawing the marine layer in at night blanketing the vineyard with cool air until late the next morning. The sandy loam topsoil runs a mere 3 feet deep before hitting a thin ripped clay layer sitting on top of Franciscan sandstone bedrock. The vines are given a very small amount of water, so between the low nutrient soil and very little irrigation, the vineyard produces small yields of 2-3 tons per acre. We receive a nice mix of clones – old Wente, Robert Young, and clone 76.

Vinification

The grapes are picked at night around 21.5 brix, and delivered to the winery just before sunrise. We pressed the grapes immediately and settled overnight in an un-gassed tank before  fermenting in barrel. The juice was not sulfured, and thus fermentation occurred naturally with native yeast. We never stirred while the wine aged on the lees for 18 months in 100% neutral French oak. We allowed around 80% of the barrels to go through malolactic naturally.