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Roco Wine - Chardonnay 2014
Tasting notes
Aromas if guava, pear and vanilla spice fly out of the glass. The palate is rich without losing its zippy minerality. Mid palate is chalk full of dense, ripe fruit that dances just on the edge of tropical and those classic tree ripened apples and pears. Hints of ripe Galia melon are matched with great acidity.
Technical notes
Varietal: 100% Oregon Chardonnay
Appellation: Willamette Valley
Harvest: Gran Moraine 9/16, Knudsen 9/23, Marsh Estate 9/23/2014
Vineyards: 52% Gran Moraine, 34% Marsh Estate, 14% Knudsen Vineyard
Alcohol: 13.5%
Appellation: Willamette Valley
Harvest: Gran Moraine 9/16, Knudsen 9/23, Marsh Estate 9/23/2014
Vineyards: 52% Gran Moraine, 34% Marsh Estate, 14% Knudsen Vineyard
Alcohol: 13.5%
Vintage notes
We had great weather during bloom in early June leading to many large clu sters on the vines. The potential to over crop was the only real vit ic ultura l challenge of 2014: learning from past vintages that dropping a significant number of clusters per vine near and at the time of Veraison (berry color change) is required for truly fo cused, de licious w ines. The summer brought us near record number of days of90-degree days. Tt's often said that the vintage is made in the last couple weeks before harvest. Cold c risp night temperatttres days before harvest brought zing to fruit navors and acidity. ROCO sparkl ing wine fruit was pic ked starting September 11 th, A nice easy picking pace fo t· the sti ll wine fruit
was complete by October 5th.
Winemaking process
ROCO chardonnay is handpicked and then chi lled overnigh t to 38 Farenheit in our la rge cold room. The chilled bunches are then pressed in our
large tank press and the juice sent to tank. After settling in tank, the juice is inoculated and racked to neu tral oak barrels where it completes fermentation. After primary fermen tation is complete, the young wine is a llowed to go through Malo-lactic fermentation in order to soften the acidity and to add further complexity. After MLF, the w ines are racked to a mix or barrels comprised of approximately 15-20% new and 80% ne utral Fre nch oak. There they rest for five months or more be fore bottling.
