Bogle it....

FROM THE WINEMAKER:
Bogle’s 2007 Chardonnay has a little something
for everyone: barrel fermentation, sur-lies aging,
and partial malolactic fermentation. These handcrafted
processes create a wine with a generous entry
and layers of complexity. Green apple and ripe pear
overwhelm the senses, while creamy and buttery
notes caress mid-palate. New American oak lends
nutmeg and spicy tones to the wine. The finish leaves
with crispness and balanced acidity. creating a wine
perfect for pairing with nearly every kind of food.
WINE PROFILE:
VINTAGE:
2007
VINEYARD SOURCE:
Clarksburg and Monterey
HARVEST DATES:
August 8 – October 18, 2007
FERMENTATION:
50% new American Oak
and sur-lies aging
BARREL PROGRAM:
7 months in new American oak
RELEASE DATE:
June 1, 2008
TECHNICAL DATA:
WINE pH:
3.49
WINE ACIDITY:
0.69g/100ml
ALCOHOL:
13.9
SERVED BEST WITH:
Enjoy this wine with just about everything!



37783 County Road 144 Clarksburg, California 95612 Telephone: 916. 744. 1139 Fax: 916. 744. 1187

Web: http://www.boglewinery.com/



What HOC had to say:

I’ve realized that you can’t beat a good Chardonnay and this is definitely one of them. The sur-lies aging adds to the character of the wine, giving it layers of density, however light on the palate. Sur-lies aging is the process of allowing the wine to age on top of the sugars and grape fragments that have settled to the bottom of the oak barrels giving it more flavor. I agree that this wine is great with about anything; we tried it with mushrooms soaked in a garlic sauce. The combination felt like eating a piece of filet mignon with butter and garlic, so sinful. And it reasonably price so go to your nearest Kroger’s and have a try at it.

I love being with a Fat Bastard...

wine that is...

Fat bastard is made from low yielding vineyards of the Languedoc-Roussillon from the banks of the Rhone in the East to Carcassonne in the West, and from the foothills of the Massif Central in the North to the coast in the South. We started producing Fat Bastard in 1995 and are increasingly sourcing the majority of our wines from vineyards in the Minervois district where the stony soil and favorable local conditions gives us the intense fruit flavors we are looking for. FAT bastard Chardonnay Grape variety: 100% Chardonnay Vinification: Grapes picked at optimum ripeness. Destemming and crushing on arrival at the winery. Enzymes are then added and the must is then refrigerated for 24-48 hours. The clear juice is then drawn off and fermentation is started with the addition of selected yeasts. Part of the wine is put into barrel for the fermentation process. Temperature controlled alcoholic fermentation is completed and the malolactic fermentation is blocked. Wine is raised in barrel & tank. Tasting notes: An elegant, pale golden color with aromas of vanilla, hazelnut and toast. A full-bodied Chardonnay with bright, fresh fruit flavors and a hint of oak. Serving advice: Ideal as an accompaniment to a variety of cheeses, seafood, poultry and cream sauce pastas. AND I LOVE THE SHIRAZ FAT bastard Shiraz Grape variety: 100% Shiraz Vinification: Rigorous parcel selection. Grapes picked at optimum ripeness. Destemming and crushing on arrival at the winery. Fermentation of the fruit for about one week, with pumping over twice daily. At the end of the alcoholic fermentation some of the wine is put into barrel to complete its malolactic fermentation. Raised for 4 months in barrel and tank. Tasting notes: Deep crimson in color with flavors of fresh-picked, ripe red berries. Smooth oak combines with a touch of spice for a spectacular Shiraz. Serving advice: Ideal with grilled red meat, lamb, spicy foods and full bodied cheeses.

http://www.fatbastardwine.com/