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Winemaker Notes

The nose of white flowers, lemon oil, crushed rocks, and honey is enticing.
This wine has beautiful bright acidity and envelopes the palate with flavors of peach, apricot skin, pear, quince and citrus.
High-toned floral and stone fruit notes add lift on the linear, lengthy finish.
2017 Ferrington Vineyard Chardonnay

2017 Ferrington Vineyard Chardonnay

Chardonnay “Ferrington Vineyard”- Poe Wines (Anderson Valley) The 2018 Ferrington Vineyard bottling of chardonnay from Poe is a tad less ripe than the Manchester Ridge version, tipping the scales at a very civilized thirteen percent octane and delivering a fine aromatic constellation of pink grapefruit, pear, a touch of fleur de sel, orangezest, lovely minerality, dried flowers and a touch of new oak. On the palate the wine is bright, primary and full, with zesty acids, fine focus and grip, a good core and lovely soil signature popping out on the long and classy finish. This too needs some time in the cellar to blossom, but it will be a fine glass of chardonnay and due course. 2023-2035. 92


Vineyard: The Ferrington vineyard lies just west of the town of Booneville in the Anderson Valley AVA. Originally planted in the early 1970s, it was one of the first commercial vineyards in the region. The tight narrow valley runs perpendicular to the Pacific Ocean, drawing the marine layer in at night blanketing the vineyard with cool air until late the next morning. The sandy loam topsoil runs a mere 3 feet deep before hitting a thin ripped clay layer sitting on top of Franciscan sandstone bedrock. The vines are given a very small amount of water, so between the low nutrient soil and very little irrigation, the vineyard produces small yields of 2-3 tons per acre. We receive a nice mix of clones - old Wente, Robert Young, and clone 76.

Winemaking: The grapes are picked at night around 21.5 brix, and delivered to the winery just before sunrise. We pressed the grapes immediately and settled overnight in an un-gassed tank before fermenting in barrel. The juice was not sulfured, and thus fermentation occurred naturally with native yeast. We never stirred while the wine aged on the lees for 18 months in 100% neutral French oak. We allowed around 80% of the barrels to go through malolactic naturally.

Production: 300 cases

(from Poe Wines)

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