Unusually chilly temperatures and below average rainfall ushered in the 2007 harvest. Things began looking up when warm temperatures in spring and early summer gave us ideal growing conditions. Modest crop levels and perfect weather convinced us it would be an early harvest. A brief heat spell in August further reinforced our theory; however, as experience has taught us time and again, the senses are the best guide. I decided the flavors needed to catch up a bit. That decision was rewarded as temperatures moderated, allowing flavors to catch up with the wonderful natural acidity we were seeing. Yields were moderate which further added to the wonderfully concentrated flavors.
The Chardonnay from our Cat Canyon vineyard really shined this year, producing wines with great viscosity and depth.
The 2007 TAZ Santa Barbara Chardonnay is 100 percent barrel fermented in French oak (19% 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 lemon chiffon, pineapple and toasted coconut. The wine is creamy, but balanced with a refreshing acidity and lengthy finish.
Natasha Boffman, Winemaker
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