The vineyards produce a tight, taut wine with acidity, minerality from the soil, and a sense of tension that meets the aesthetic standards of Champagne's Pierre Péterse. The wine is slowly fermented and aged in French barrels (custom-made by Damy, 20-25% new barrels) for about a year to completely complete the alcoholic fermentation and aging MLF. The lees are then added to stainless steel tanks for further aging. It is full of nuances of saltiness, citrus fruits, honeysuckle and white flowers, and is medium-bodied, yet rich in fruitiness, with a juicy, balanced and elegant mouthfeel.
Vintage Information
The 2018 VTG was one of the most surprisingly good years in recent memory.
The winter rainfall was about 60% of the usual amount, but there was sufficient rain in the previous year, 2017, so the soil and vines had sufficient moisture, making for a comfortable winter and spring.
The hottest month was July, which allowed the grapes to thicken their skins and create the foundation for concentrated fruit.
Mild weather from August until harvest allowed the grapes to ripen slowly and perfectly.
The result is a special vintage that combines concentration and freshness.
Technical information
Brewing: Whole bunches are pressed (gently pressing to obtain juice without bitterness), and at this point the grapes are exposed to plenty of oxygen (to prevent premox*, they are hardly exposed to air after this point).
The wine is barrel fermented in France (custom-made by Dummy, 20-25% new barrels) and the alcoholic fermentation and malolactic fermentation are slowly completed over a period of about a year.
Before bottling, the wine is aged for an additional 4-6 months in stainless steel tanks with the lees (most of the lees dissolve into the wine), is unfiltered, and has no artificial clarification.
*Premox: Abbreviation for Premature Oxidation. This refers to the deterioration of white wines that occurs before they are aged due to oxidation.
Tasting Comments
Not only is it a bright gold color, but it is also packed with nuances of saltiness, citrus fruits, honeysuckle and white flowers.Although it is medium-bodied, it is rich in fruitiness and has a juicy, well-balanced and elegant mouthfeel.
A beautiful finish with a salty and sour taste and a pleasant aftertaste.
Field Information
Located at the southern end of the Santa Cruz Mountains
Mt. Pajaro Vineyard
The newest of Reese's vineyards, this vineyard overlooks the cool Monterey Bay and has a sharp acidity that is perfect for this wine.
This is the sixth and most recent vineyard acquisition among Reese's Santa Cruz Mountains estates. The other five vineyards are scattered on the north west-facing slopes of the AVA, but Mount Pajaro is on the cooler south side closer to Monterey Bay, at an elevation of 274m, 11km from the ocean, and covering 7ha near the town of Corralitos.
The San Andreas Fault divides the soil into complex layers, with oceanic uplift rocks underneath a clay topsoil that is suitable for Chardonnay and Pinot Noir.
When he acquired it, it was an abandoned apple orchard, but he used all of his experience to clear it.
Carefully selected clones from Alpine Vineyards are planted in ultra-dense plantings.
The Chardonnay offers lemon cream, honeysuckle and a dash of minerality.
The main vineyard for Rieszkowski's sparkling Blanc de Blancs.
This vineyard produces Chardonnay with acidity, minerality from the soil, and a tense, firm quality that meets the aesthetic standards of Champagne's Pierre Peters.
Vintage: 2018
Capacity: 750ml
Type: White wine
Taste: Medium bodied
Main variety: 100% Chardonnay
Country of Origin: America
Region Name: California
AVA: Santa Cruz Mountains
Vineyard: Mt. Pajaro Vineyard
Notes: 94P Vinous Sep.2020 by Antonio Galloni, 93P Jeb Dunnuck com Sep.2020
Winemaker: Jeff Brinkman
Winemaking: Whole bunch pressing. Fermentation with natural yeast in French barrels (20-25% new barrels, made by Dummy) and aging. 100% malolactic fermentation.
Aging: 4-6 months in stainless steel tanks before bottling
Rating: 90P or above
Cap: Cork
Alcohol content: 13.1%