Obsidian Poseidon Vineyard Chardonnay 2019

Vibrant aromas of lemon, lemon curd, Granny Smith apple, graham crackers, and vanilla bean. The palate reflects these flavors with a touch of lanolin and tangerine. The fruit and a finely grained acidity strike a wonderful balance.

What’s Cool
Why we think this wine is awesome!

Various toasted Hungarian Oak
Chardonnay
White
Still
750ml

Number of cases produced
Our producers only make a small amount of
each wine – these wines really are unique

250

AVA
American Viticultural Area, like a sub
region of designation, Calistoga, Rutherford etc.

Carneros
Napa Valley
California

Vine Age
Age of the vines that the wine is made from

20+
Organic
Maritime

Vessel
What the wine ages in and how long

Tank and Barrel

Vineyard
Where was the wine was physically made

Poseidon
2019

We offer free delivery on all of our wines anywhere in Mainland UK. Our wines are dispatched and delivered in 2-3 days.

£29.50

Obsidian Poseidon Vineyard Chardonnay 2019

Description

HISTORY Poseidon Vineyard, located at the confluence of Carneros Creek and the
Napa River, was planted in 1973 by the Molnar Family to the Burgundian varietals:
Pinot Noir and Chardonnay. The maritime environment of the Carneros
grape-growing season delivers cool, foggy mornings followed by warm days that
slowly nurture ripening.

VINTAGE 2019 The 2019 growing season got o to a wet and cool start, but a
moderate summer allowed for normal vine development and a slightly
above-average sized crop. As the summer progressed, the vines made up for some of
their late start. A comfortable fall allowed for longer hang time, good fruit maturity
and excellent flavor development. The harvest started with a leisurely pace and
quickened at the start of October. As a precaution against wildfires, our cellar was in
the power company’s blackout zone, throwing the crew for a loop. But our outage
was short, and proved harmless to the ongoing fermentations—it was one of the few
sources of anxiety in an otherwise textbook season.

WINEMAKING The fruit was pressed whole-cluster in small batches over the course
of two weeks. A portion of the juice was tank-fermented while other portions were
barrel-fermented in large format Kádár barrels in our temperature-controlled cellar.
Partial malolactic fermentation was completed only on the barrel-fermented portion
to build up mouthfeel that helps to frame the natural acidity of the ble

Reviews

There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.