Hogue Chardonnay Reserve 05
Winery: Hogue
Hogue Chardonnay Reserve - aromas of intense pear and peach, cream, and well-integrated oak char. On the palate the wine is rich and creamy, with flavors of pear, vanilla, and smoke. On the finish are ripe pineapple and cream. This Chardonnay should pair well with richer seafood dishes such as Dungeness crab cakes or broiled king salmon.
MORE INFORMATION
Previous Vintage Tasting Notes
Wine Spectator rating: "spicy and round, melding harmoniously with well-integrated pear, citrus and apricot flavors, persisting nicely on the beautifully focused finish, echoing hints of cinnamon and nutmeg as the flavors linger. Drink now through 2007. 250 cases made. (HS)"
Aromas of smoke, cream, pear, tropical fruit, toasted sourdough, vanilla bean and pineapple. On the palate, this rich wine is creamy and mouth filling, with subtle guava and mango flavors followed by butter and toast.
2002 Vintage notes:
THE WINE
The Hogue winemakers only make reserve level wines from particular vineyard blocks and when the
harvest produces grapes of unequaled quality and complexity. In 2002, the dry, breezy fall weather
allowed the fruit to ripen to full maturity while retaining plenty of natural acidity. Because of the high acids
we were able to put 100% of the wine through malolactic fermentation and still retain crisp balance. With
sur lie aging, the wine developed richness and complexity. The 2002 Reserve Chardonnay has aromas of
intense pear and peach, cream, and well-integrated oak char. On the palate the wine is rich and creamy,
with flavors of pear, vanilla, and smoke. On the finish are ripe pineapple and cream. This Chardonnay
should pair well with richer seafood dishes such as Dungeness crab cakes or broiled king salmon.
THE VINTAGE AND VINEYARDS
A normal year in terms of total heat accumulation 2002 was characterized by unseasonably hot weather
in July followed by a normal August and an exceptionally dry and temperate fall. The grapes for this
Chardonnay came from one of our best vineyard sources within the Yakima Valley. Sunnyside, a reliable
producer of Reserve-quality fruit, is a south-facing vineyard that combines well-drained soils with older
vines and enough heat to ripen Chardonnay completely. The fruit was harvested on September 16 and 17.
THE WINEMAKING
The grapes are handpicked and then whole cluster pressed to minimize extraction of bitter compounds
from the skins. After gentle pressing of the grapes, the Chardonnay juice was racked into French oak
barrels for primary fermentation with D254 and CY3079 yeast. All of the wine then underwent a
secondary malolactic fermentation to soften the wine and add complexity. After the malolactic
fermentation, the new Chardonnay rested sur lie (with regular stirring) for 14 months in mostly (73%) new
French barrels. Finally, the lots were blended and bottled, then given an additional three months of aging
prior to release.
