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Cuvée Indigène exemplifies our efforts to capture the pure essence of a vineyard through the use of indigenous fermentation. This creates a focused and seamless wine, one that shows off the vineyard’s mountain terroir. Fermenting the wine this way also takes 3 to 4 times longer than the conventional method of adding commercially cultured yeast. This long, slow barrel fermentation creates optimal conditions for the development of complex aromas and flavors and imparts a distinct silky texture and long finish.
Bud break came early for Chardonnay in 2003 – the first week of March. Cold, stormy weather extended bud break into April. Though berry set was excellent, bloom was especially long, causing some irregular ripening patterns later in the season. By the end of June, the vineyard crew began hand thinning the crop to ensure even quality. The summer weather was consistent and warm, permitting a long and controlled harvest through September and the beginning of October.
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Aromas of candied orange, lemon drop, dry apricot, dry fig and Mirabelle plum, interact with touches of vanilla and exotic elements such as mango, coconut and pineapple to form this remarkable multi-layered and intense bouquet. Complexity, richness and concentration characterize the palate of this dramatic edition of Cuvée Indigène, promised to age gracefully for at least a decade.
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- Harvested: September 25-26, 2003
- 100% naturally fermented using native yeast
- 75% barrel fermented (French oak from selected artisan coopers)
- Barrel aged sur lies for 16 months with weekly bâtonnage
- Bottled without fining or filtration in January 25-28, 2005
- Alcohol: 14.5%
- Release Date: September 1st, 2005
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Reviews
Cuvée Indigène Vineyard Notes
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