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.
