1998 Fetzer Barrel Select Chardonnay

ACID/pH: .62/3.58 ALCOHOL: 13.5% RESIDUAL SUGAR: 0.05% BOTTLED: 7/99 RELEASE DATE: 10/99 CASES PRODUCED: 44,000 SUGG. RETAIL (CA): $11.99

WINEMAKER NOTES
The 1998 growing year was late to mature, which provided grapes with additional "hang time." The additional growing time allowed the grapes to develop full, rich flavors, with excellent complexity. Some fog and dampness as harvest neared gave us a small amount of botrytis in the fruit, which added some very nice honeyed dried apricot character and nice ripe "ambered" fruit flavors.

All of the wine is barrel fermented and aged in French oak, some of which is coopered at our Mendocino Cooperage. We allowed 50% of the total barrel volume to complete malolactic fermentation, and age the entire blend sur lees for nearly eight months. This winemaking technique provides the smooth, rich flavor and buttery complexities we love in a Chardonnay.

TASTING NOTES
The finished wine has aromas of crème brulée, lemon zest, lemon curd, toasty hazelnut, and pineapple. In the mouth, this Chardonnay is beautifully balanced, with full ripe fruit flavors and rich body following through on the palate. Perfectly ripened grapes, an optimal blend of new and used American and French oak barrels, and judicious use of malolactic fermentation make this a classic Mendocino Chardonnay.

GRAPE SOURCING
100% Chardonnay from Mendocino (80%) and Sonoma (20%) Counties. The Mendocino County fruit was sourced primarily from the Milovina Ranch in Hopland and Beckstoffer Vineyards to the south of Ukiah along the Russian River. All of the fruit was harvested in late October, 1998, at an average 24° Brix, when the fruit showed optimal ripeness.

FOOD RECOMMENDATIONS
Enjoy the 1998 Fetzer Barrel Select Chardonnay with fresh shellfish, grilled or steamed. Sautéed snapper and roast chicken are fine main course choices complimented by this wine. This rich wine is also showcased when paired with mellow Asiago, Gruyere or aged Parmesan cheese, perhaps tossed with a simple pasta.

AGING
100% barrel fermented and barrel aged with the wine left on the lees for eight months. Fifty percent of the blend underwent malolactic fermentation. The wine was fermented and aged in a combination of 22% new French barrels and 26% one year-old French barrels, with the remaining wines aged in a mixture of 2 and 3 year-old barrels. Three quarters of the barrels used were made by Mendocino Cooperage, Fetzer's unique on-site facility.