2007 Boisseau Chardonnay

Aromas:

Very ripe pear, peach and melon with some white flower notes and nutmeg and vanilla oak spices.

Palate:

Rubenesque weight and texture with a warm mid-palate richness.

Food Pairings:

White meats such as veal or chicken. mushrooms in cream based sauce.

Winemaking:

Chilled grapes were sorted, pressed, juice settled and then barrel fermented in older French oak. No malolactic fermentation. Aged sur lie in barrel for 10 months. 99 cases produced. This wine will improve in the bottle for 2 to 4 years post bottling.

Vineyard:

Boisseau Vineyard is owned and operated by Richard Boisseau. It is located in Front Royal Virginia, in the Shenandoah Valley, about 5 miles west of Linden. The vineyard was planted in 2000. It is vertically shoot positioned. Dijon clones 96 and 76 are planted on a high bluff above the valley floor. Exposure is west. Soils are a deep clay/silt loam.

Vintage:

The entire growing season, was very dry, with slightly above average temperatures. A two inch rain on the third week of August was beneficially refreshing. Harvest began about 10 days earlier than normal. Fruit maturity was very good, except for concerns about lower than normal acids. The resulting wines have good concentration and are more fruit driven than the mineral based 2004 and 2006 vintage. Harvest was September 6, 2007.