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Ben Lomond Mountain
The wine spent just under 1 years on lees in the concrete egg before being bottled. It was harvested earlier than what most California producers find appropriate but at the ripeness and racy acidity in which our Chardonnays have become acclaimed for. Native fermentation clicked along for an extend 3 months until going bone dry inside the concrete tank. Why the concrete egg tank? MINERALITY. Chardonnay's most interesting characteristic in the Santa Cruz Mountains is the minerality. Unlike aging in stainless steel, the egg will impart no flavor on the wine, and, will micro-oxygenate the wine similarly to a barrel but without any flavors of oak. The purity of fruit and terroir will be striking. The nose is perfumed with notes of white flowers, green apple, and lemon zest. The palate is round, soft and creamy. On the palate the wine has flavors similar to the nose with wet stones and oyster shells on the finish that remind you that this vineyard sits on the edge of the pacific ocean. This wine will get better and better with time and I firmly believe this wine should be rested for at least 2-3 more years for it to really hit its stride. The wine is delicious now, but the best side of this wine will emerge with a bit of time.If consuming this wine in its youth, please decant for at least an hour and serve at or just below cellar temperature (50-55F) in a large Burgundy stem, please not too cold or the wine’s personality will be lost.
Bald Mountain Vineyard, located in Bonny Doon, is owned and farmed by Jim Beauregard. Planted in 1990, the 40 acre vineyard sits at an elevation of 920 to 1050 feet on a southwest facing slope. Monterey Bay marine influences combine with the rare white sandy Zayante soil to produces wines with minerality and striking acidity.
Here is what makes me excited about the wine from this project: simply put it is the purity of the wine. To expand upon this, there is no influence of; oak, micro-oxygenation (concentrating due to evaporation through the barrel), residual stainless steel flavors, etc. What you get with this wine is; pure Chardonnay, pure Bonny Doon, pure terroir. It is the best expression of sense of place I have ever experienced in a wine. - Ryan Beauregard
Vintage started Labor Day weekend amidst the most severe heat spike in my memory. Harvest started roughly one hour before dawn and lasted hours past dusk. I was able call on a farmer friend whom I have known since childhood to line up extra pickers. Over Labor Day weekend we had a picking crew of 65 men and women. We picked 84 bins of Pinot Noir over two days which is something I did not think was possible. My commitment to crafting a specific kind of wine forced me to pull in the crop fast to avoid potential damage to the fruit. Many vineyards were destroyed by the heat. On that weekend the winery transformed from quiet to chaotic like a bomb went off. The temperatures on the crush pad sustained 110 degrees for roughly 3 full days. It was beyond miserable when you take into account we had to work at a sprinting pace the whole time to bring in the fruit and we had no cover from the sky, just our sun hats and t-shirts. The following week we moved in on Chardonnay. The heat spike did no favors for the Chardonnay either. The brix (percentage of fermentable sugar - 1 gram of sucrose in 100 grams of solution) quickly rose from 19 brix to 22 brix in one week which I have never experienced. Our intention is to make a fresh, acidic, and mineral driven wine so we had to move swiftly on this harvest too. Our press ran 12 hours a day for several days to complete the juicing of the Chardonnay.
189 cases produced