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Sourced from our favorite Chardonnay vineyards in the Napa Valley, the fruit is carefully hand sorted and whole cluster pressed to preserve the fresh fruit character. The juice was 40% barrel fermented and 60% tank fermented, with 45% undergoing malolactic fermentation. We then aged the wine for 10 months ‘sur lie’ in French Oak (François Frères, DAMY), with 10% of the barrels being new. This careful oak treatment gives a round mouth feel and improved complexity without losing the fruit driven focus of the wine.
The 2006 vintage has been described as a “growers” year by some vintners. After a late bud break due to an unseasonably cool spring, the Napa Valley experienced a record setting heat wave in July which allowed the grapes to catch up in ripening. An ideal mild weather pattern came in August and an “Indian Summer” followed through September allowing for slow and even ripening resulting in acids and sugars in perfect harmony.
Our 2006 Chardonnay displays the balance and food-friendly elegance that Starmont fans have come to expect. Bright notes of pear, white peach, nectarine and crenshaw melon are framed by a hint of mineral, toast and vanilla bean. The wine is round on the palate with a long, easy finish. Our favorite food pairings include lemon-herb roasted chicken, grilled white fish, veal piccata, and it is perfect for just sipping on your porch. |
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