I honestly didn’t really know what to talk about with this post because so much has happened so quickly; the vineyard is growing and is at that point where it requires a lot of attention (I’m just now sitting down at my computer to write this at 3pm after being out there since 5:00 am), we just had our first blending trial of 2012′s at Red Car (they’re tasting fabulous), and we’re basically sold-out of 2011′s.
But that’s a huge amount of information and I woke up far too early for a Sunday, so instead I’m just going to talk about our Chardonnay. It’s tasting amazing. Seriously, go open a bottle right now. I’ll admit up front that I’m not a huge Chardonnay drinker, and I had my doubts about our Chardonnay right after we bottled it. To me it tasted like it was over-oaked and that the fruit didn’t have a chance to show through. I was afraid we’d be giving away bottles of by this point. Boy, was I wrong. The oak-tannins have softened and morphed into a wonderful caramelized backbone with some honeysuckle notes to it; and before you click this window closed in disgust be assured: I am not trying to sell you on this Chardonnay (I can’t anyway, we’re basically out). If it were crap, I would tell you. I don’t think my two esteemed business partners even know we have a blog, so it’s not like I’d get in trouble. But if you’ve been kind enough to give us some of your hard-earned money for some of our humble Chardonnay, I want you to enjoy it to its fullest. So I’m telling you right now, find where your stored that bottle away and cook up a nice seafood pasta dish and pop that baby open. You won’t be disappointed.