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Ben Lomond Mountain
Light golden yellow core with a touch of green and yellow reflections on the rim. The purity of the fruit from Bald Mountain really shines in this vintage, and delivers a tasting experience not too different than a serious Meursault, one of the most famous sites for Chardonnay production in France. 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-plus in body, with a touch of oiliness, with a 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 savory mushroom / 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.
Bald Mountain Vineyard, located in Bonny Doon, is owned and farmed by Beauregard Vineyards. Planted in 1990 by Jim Beauregard, 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.