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Ben Lomond Mountain
The 2018 Bald Mountain Chardonnay has a rich golden yellow core with a touch of green and yellow reflections on the rim. The wine was aged in 20% new French oak that accentuates the striking minerality of Bald Mountain without overpowering the terroir. The nose is gently perfumed with notes of white flowers, honeysuckle, yellow apple, meyer lemon, stirred lees, raw hazelnut, a touch of oyster shells and wet white rocks. The palate is medium-medium light in body, with a touch of oak and refreshing acidity which frames the wine perfectly. On the palate the wine has flavors similar to the nose with notes of crunchy asian pear, lime pith, lemon blossoms, yellow apples, wet stones and a saline accent on the finish.
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 (drink now - 2025). 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 Beauregard Vineyards. 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.
2018 was textbook perfect for our vineyards with slow ripening caused by a cooler
growing season. The yields were light but that led to higher quality wines (in most cases).
The last time we had harvests this late was 2010 which I remember vividly. The big difference
between 2010 and 2018 is that we had no rain to speak of during the 2018 ripening season.
The diurnal temperature shifts were quite extreme with the nights dipping into the high 40’s and
the days warming to an average 65. This slow ripening leads to more fruit development and
better physiological ripening for the berries while preserving acidity. By better physiologically
ripening, I mean that the skins of the berries are thicker, the seeds are darker, and the stems of
the clusters become more lignified (brown rather than green). In my career, I can name a few
perfect vintages; 2002, 2012, and 2018 come to mind. This vintage is remarkable and my team
put in 110% effort to craft the best wines that can be made from our family estate. I have
selected rare and unusual barrels constructed in France which will hone these wine gems while
they mature into wines I will be proud to put my family’s name on.