2001 Stony Hill Chardonnay

Vintage:   Wine:

We won’t soon forget the summer of 2001!  Mother Nature gave us one of the most prolonged heat spells in memory, with temperatures in the high nineties every day from mid-May until after July Fourth and with little relief from coastal fog at night.  The heat brought us an early and bountiful harvest, beginning August 21st and lasting through September 5th.  We bottled the wine June 12th and 13th, 2002.

To introduce you to our 2001 Stony Hill Chardonnay, we tasted it against the 1998, 1999 and 2000 vintages, comparing its particular color, nose, mouth feel, fruitiness, weight, acidity, and finish with the others.  We all agreed immediately that the 2001 vintage is one of the best- balanced, cleanest wines we have made in recent years!    It shows palest straw color, distinctive Chardonnay aromas, intense fruit flavors, notable acidity and the lemon and mineral qualities that are Stony Hill’s hallmark. In other words, the 2001 is just what our customers expect when they order our Chardonnay, It’s a classic!   For those of you familiar with our recent vintages, the 2001 has more concentrated fruit than the 1998, is less weighty, rich and forward than the 1999, and is closest in style to the 2000 but without the slightly toasty nose.  The 2001 is clean as a whistle, fresh as a spring breeze, and the finish goes on forever.  We know you will like this wine.

2010 Aging Recommendation: Early predictions about the 2001 vintage have proved true as it is still a beautifully balanced Stony Hill Chardonnay. Now nine years old, the pronounced citrus and mineral qualities have mellowed into a rich and elegant whole. A perfect match with the 2001 would be grilled quail in a brown butter sauce.

2001 Stony Hill Chardonnay

Tech Details

Farming: Dry farmed Age of Vines: 13-16 years
Appellation: Napa Valley Varietal: Chardonnay
Grapes: 100% grown at Stony Hill Vineyard Harvest Date: 8/21/2001 - 9/5/2001
Fermentation Time: 2 weeks in 5 to 25-year-old barrels Fermentation Temp: 60 degrees
Aging Time: 10 months in old French oak barrels Filtering: Filtered to inhibit malolactic fermentation
Bottling Date: 6/12/2002-13/2002 Total Acidity: .7%
Residual Sugar: dry Alcohol: 13%
Aging Potential: 5 years + Production: 2,958 cases in 750 ml bottles; 154 cases in 1.5L bottles
Release Date: November 2003 Price at Winery: $27.00 per bottle


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