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TOP
2016
Wine Specs
Vintage
2016
Varietal
Chardonnay
Appellation
Alexander Valley
Acid
6.1 g/l
pH
3.54
Alcohol %
14.2

2016 "Summit" Chardonnay

The 2016 growing season delivered a gorgeous Summit Chardonnay, with head-turning layers of orange marmalade, yellow plum, rosewater, hazelnut, jasmine and honeysuckle. The gorgeous high-tone elements are echoed on the palate, where they are underscored by a rich, creamy mouthfeel and well-balanced acidity, which contributes to a vibrant and focused finish. 

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$48.00
 
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The 2016 growing season delivered a gorgeous Summit Chardonnay, with head-turning layers of orange marmalade, yellow plum, rosewater, hazelnut, jasmine and honeysuckle. The gorgeous high-tone elements are echoed on the palate, where they are underscored by a rich, creamy mouthfeel and well-balanced acidity, which contributes to a vibrant and focused finish. 

Wine Profile
Tasting Notes
The 2016 growing season delivered a gorgeous Summit Chardonnay, with head-turning layers of orange marmalade, yellow plum, rosewater, hazelnut, jasmine and honeysuckle. The gorgeous high-tone elements are echoed on the palate, where they are underscored by a rich, creamy mouthfeel and well-balanced acidity, which contributes to a vibrant and focused finish.
Vineyards
Near the summit of our vineyard is our prized Block Five. Largely planted to the highly aromatic clone 809, this north-facing block features red volcanic soils that contribute to tiny clusters and low yields. Made from a core of clone 809 grapes, our Summit Chardonnay captures the essence of this block. With abundant winter rainfall, and a warm February, the 2016 growing season had an early budbreak. The early start to the season was followed by a warm summer without any significant heat events, and an ideally timed cooldown in August. The result was a robust crop of exceptional quality. We began harvesting our Chardonnay in mid-August and were done by September 12th, with average Brix of 21.0 to 22.5˚.
The Clones
The clone 809 portion of this Chardonnay (50%) was settled for 24 hours before pressing. The French oak barrels used for fermentation and aging included 25% acacia, which was selected to underscore the intense 809 aromatics without imparting significant tannins. All indigenous yeasts were used and the wine underwent 100% malolactic fermentation. Our Summit Chardonnay was aged for nine months sur lie in one- to two-year-old barrels.
Winemaking
145 Cases Produced
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Stuhlmuller Vineyards
4951 West Soda Rock Lane Phone: 707-431-7745 Fax: 707-431-7312

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