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2003 FORMAN CHARDONNAY
Tasting Notes
Sparklingly clear pale straw yellow color. A very clean and precise Chardonnay nose announces again the classic character from Star Vineyard. It’s never overwhelming but rather intriguing with its subtle spicy floral and lemon scents. This 2003 version was fairly ripe—24+, so there is some strength even to the nose yet it isn’t overdone. There is a definite creamyness to the texture but not without some spritley acidity to balance it. A sweetness is perfectly balanced with the acidity which avoids a cloying character that often manifests itself in over ripe Chardonnay.
The flavors remind me of the wonderful freshness that I taste just after the wine finishes fermentation in barrels. It’s rich in yeast which lends a pleasant coconut and exotic fruit character. The “Sur Lees” aging this year has made a big impression. Rich but also sleek it has power with grace. I look forward to following the development of this 2003.
2003 Growing Season
The season really starts during the winter previous to the vintage year as water plays a key role in how spring develops and what unfolds during the summer. 2002 was a dramatic water year. 38” of rain fell from November 2002–February 2003. Then April and May still held storm after storm. By the first week in May we finally saw an end to the wet weather with a total of 44” of rain. The ground was totally saturated and would be good for summer health of the vines.
Spring was somewhat late but growth progressed rapidly with the ample water. Set was normal and looked to produce an average crop load. Thinning would be necessary but not in exxagerated amounts. The summer months produced several heat spikes and could be characterized as being slightly above normal in temperature—nothing like the extreme seen in Europe, however.
The Chardonnay came in around mid September and was harvested during days with temperatures over 100º. Because of the heat the sugar was a bit elevated but the acid seemed very good. Sugar ranged from 23.8–25, clearly a bit more than I usually like but with good acid, i.e. 0.72g/100ml and pH of 3.3, the juice looked balanced despite some fully ripe conditions. Fermentation in barrels went smoothly.
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