2008 was the “Year of Ice” for Hudson Vineyards. After a dry winter the vines came out of their dormancy only to experience the worst spring frost since 1972. Miraculously the vines recovered, but with the smallest crop yield we have had in many years. With their lighter than normal load and a warm mild summer they ripened an average of 10 days earlier than their normal harvest date. Although there is less wine to go around from this vintage, the low yields resulted in wines that have great concentration and great harmonizing acidities.
Warm days during harvest accelerated ripeness and concentrated flavor and acidity even more. The resulting fruit was plump in loose clusters and ultra flavorful. The chardonnay was picked in four lots over six days Sept 5th to 11th, including two heritage selections form the core of the blend, with smaller amounts of Calera selection and Clone 95 for added minerality and complexity. We increased the use of new oak to 100% to balance the extra concentration and acidity of the vintage. The chardonnay was gently whole cluster pressed directly to new French burgundy barrels (Francois Frères and Damy Cooperages) where the fermentation by the indigenous yeasts took place. This “wild” yeast fermentation took 4-12 months to finish in the barrel with the malolactic fermentation finishing before the primary in most barrels. This long ferment protects the wine from oxidation and vastly increases the complexity of the finished wine.
The 2008 Hudson Chardonnay presents a rich, broad flavor display from this outstanding site. This wine has smoky, leesy notes and aromas of white truffle and brown butter. The palate is distinctly larger scaled than past versions of this wine, yet still displays the hallmarks for this producer: Spice, grilled apricot, cream and corn silk. The palate is beguiling due to its waxy texture. A Hudson Vineyard Chardonnay that is well suited for richer foods. Serve with a turkey dinner or roasted pork loin for a memorable meal.