2021 Chardonnay
A first from Dancing Crow
The fruit for our Chardonnay was hand picked at 21.5° Brix and whole cluster pressed. This wine is 100% Chardonnay, coming from 30-year-old, CCOF certified Organic vines near Lakeport – one of the coldest sites in Lake County. For this offering, our winemakers utilized classic Chablisienne type winemaking methods, with 2/3 of the fruit being fermented in stainless steel tanks and the remaining 1/3 barrel fermented in neutral oak. The wine was lees stirred to develop depth, then chilled to prevent the malolactic fermentation.
In Stock
Wine Specs
Vintage
2021
Varietal
Chardonnay
Appellation
Big Valley AVA
Acid
7.2 gm/L
pH
3.43
Aging
3 months in Stainless Steel (65%) & Neutral Oak (35%)
Alcohol %
13.0
Wine Profile
Tasting Notes
This Chardonnay showcases aromas of green apples, white hedge flowers and lime blossoms that gracefully make way for flavors of poached Russet apples, Meyer lemon and honeycomb, that are best described as a combination of wildflowers and beeswax. The mouthfeel is elegant and bright, followed by an extended citrus-inspired finish.
Vineyard Notes
The Dancing Crow Chardonnay comes from the west side of the Lake County AVA, near the town of Lakeport. At an elevation of only 1,350’, these vines are planted in a low-lying area, compared to surrounding vineyards. This is one of the coolest microclimates in the county – making it ideal for growing Chardonnay grapes. During summer months, Lake County sees hot daytime temperatures; yet, the vines are able to recover from the heat of the day and respire at night due to the evening’s cool coastal breezes, which are pulled across the Mayacamas mountain range by the vast size of Clear Lake. This distinctive combination of factors (1350 ft. elevation, cool microclimate, hot days and cold nights) all work in concert to create a unique terroir that allows us to emulate the beautiful Chardonnays of Chablis at 13% alcohol – highlighting floral & pome fruit flavors with a refreshingly bright acidity.
Winemaker Notes
For this offering, our winemakers utilized classic Chablisienne type winemaking methods, with 2/3 of the fruit being fermented in stainless steel tanks and the remaining 1/3 barrel fermented in neutral oak. The wine was lees stirred to develop depth, then chilled to prevent the malolactic fermentation.