 The
2006 harvest was a bit of a rollercoaster ride, but making wine would
not be as rewarding without the challenges faced each year. The winter
rainy season started slowly, with well-timed storms from January
through May. The moderate rainfall promoted healthy vine growth and
ensured good nutrient uptake. Spring and early summer were a bit cool,
followed by an unseasonably hot July. Our Cat Canyon Vineyard near Los
Alamos saw some rare summer temperatures in the mid-nineties.
Thankfully, robust canopy growth protected the grapes from the heat and
sun. After that, temperatures moderated and we enjoyed a fairly normal
growing season. A few raindrops fell in October, but I had the majority
of the Chardonnay in by that time. The rain definitely caused more
worries than damage to the fruit, and harvest went off without a hitch.
The 2006 TAZ Santa Barbara Chardonnay is 100 percent barrel fermented
in French oak (35% new), and undergoes a partial malolactic
fermentation. I like the wine to have nice viscosity and mid-palate
weight, but my main goal is to preserve the natural acidity and
tropical fruit that has put Santa Barbara County Chardonnay on the map.
This wine opens with aromas of citrus, pear and pineapple. The wine is
creamy, but balanced with a refreshing acidity and lengthy finish." --
Natasha Boffman, Winemaker
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