We like to think of Flora Springs Barrel Fermented Chardonnay as Napa Valley history in a bottle. In 1980, when Napa Valley was far better known for Chardonnay than for Cabernet Sauvignon, Flora Springs became known for its rich, opulent and textured barrel fermented Chardonnay – one of the greats of this region. Trends in Chardonnay styles have come and gone since those early years, but we continue to craft our Barrel Fermented Chardonnay in an unabashed style – one that has inspired other white wine producers and created loyal Chardonnay enthusiasts for over 30 years.
The 2013 vintage yielded what our winemaker calls a "perfectly balanced Burgundian style of Chardonnay," exhibiting expressive fruit including juicy pear, honeydew melon and fresh white peach alongside notes of nutmeg, cinnamon and turmeric. The oak (67% new; 34% seasoned) is subtle, providing warm notes of buttered toast and a lingering marzipan and vanilla crème finish.
|Aging:||9 months (74% French oak barrels; 26% American oak barrels)|
|Enjoyability:||Drink now through 2016 for optimum enjoyment.|
In Napa Valley the 2013 growing season was near perfect, with long, sunny days, cool evenings, and no heat spikes or rain events to speak of. The daytime temperatures, averaging over 85°, coupled with the cool evenings made for ideal growing conditions and a vintage for the record books.
The grapes for this vintage came from two of our sustainably farmed vineyards in Napa Valley: Lavender Hill in Carneros and Crossroads Ranch in Oakville. Located in the cool southern end of Napa Valley, Lavender Hill is planted on a hilly knoll that is part of a rocky, alluvial fan. Its proximity to the cooling influence of the San Pablo Bay is ideal for nurturing vibrant, highly flavored Chardonnay grapes. Crossroads Ranch, on the other hand, is in a warmer region of Napa Valley, though its cool morning fog and afternoon breezes are ideal bookends to the long warm days of summer. Grapes sourced from both vineyards provide winemaker Paul Steinauer with the perfect building blocks to create a complex, elegant and exquisitely balanced Chardonnay.
"...what’s in the bottle is ambrosia. Juicy pear, ripe melon and peach aromas embrace the senses and nutmeg, cinnamon and buttered croissant, vanilla flavors linger on the palate." Read more.
—Julia Hollister, Northern California Wine Examiner, examiner.com
"Barrel fermentation gives this wine a richly textured mouthfeel and the butter, toasted oak character. It has luscious melon, pear and peach flavors with a healthy dose of spice." Read more.
—The Wine Guys, Tom Marquardt and Patrick Darr, Annapolis Capitol-Gazette, November 25, 2014
"This beauty offers an intriguing toasty tropical fruit nose with pineapple notes dominating. Ripe papaya and pineapple flavors in an elegant toasty oak frame. Very smooth and a nice light creamy finish." Read more.
—The Wine Guys, Tom Marquardt and Patrick Darr, Annapolis Capitol-Gazette, February 14, 2015