About Fogarty
Few wine regions on earth can match Santa Cruz Mountains’ climates, soils and vertigo-inspiring views. Set high in the mountains overlooking California’s Silicon Valley, the Thomas Fogarty winery has been making single-vineyard Pinot Noir, Chardonnay, Merlot and Cabernet from the SCM appellation since 1981. Fogarty’s two estates are divided into micro-vineyards, ranging from .25 to 5.25 acres, based on soil and topography. All are maritime (12-18 miles to Pacific), cool-climate (Regions I and II), high-elevation (1600-2300 feet), low yielding (1-3 tons per acre) and mountainous. The winery was founded by Dr. Thomas Fogarty, a Stanford cardiovascular surgeon and world-renowned inventor.
Vintage & Vineyards
With some of the lowest yields in recent memory, 2005 will go down as one of our best and most challenging vintages. Early in the season, sensing a small crop due to the poor weather during bloom, we made the fortuitous decision to find other small, quality-oriented vineyards to supplement our production. Relatively warm weather in October, prime ripening time for SCM Chardonnay, allowed the small crop to develop the characteristic flavors of citrus and rocks we have come to expect. Harvest at our Estate began on September 29 and finished on November 1. All told we picked 13 separate lots of Chardonnay from six different vineyards.
Winemaking
To ensure freshness and vibrancy, we harvested and whole-cluster pressed the grapes in the early morning. All of the lots were fermented in oak using indigenous yeast supplemented with Montrachet yeast. Fermentation was kept at a cool 55-60 degrees until 8-12 brix when the wine was allowed to warm to 60-65 degrees. Malolactic fermentation was completed in barrel with weekly stirrings of the lees until racking. The final blend featured 20% new French oak enough to add flavor and mouthfeel, yet still be respectful of the brilliant fruit and minerality. In August we transferred most of the wine (and lees) to stainless steel, where an additional seven months of aging helped harmonize and focus the flavors. This Chardonnay was bottled unfiltered.
Tasting Notes
The aromas and flavors are classic Santa Crux Mountains Chardonnay citrus, lemon verbena, crushed rocks with hints of vanilla and brioche. The firm spine of acidity is balanced by a lush texture due to the extended contact with the lees. This Chardonnay drinks well now, but the solid backbone and underlying concentration bodes well for another 3-5 years in the cellar.
TECHNICAL DATA:
Appellation
Santa Cruz Mountains
WINEMAKER
Michael Martella
VINEYARDS
38% TFW Estate, 21.5% Vanumanutagi Vineyard, 16.5% Edmonds Vineyard
16% Regan Vineyard, 8% Camel Hill
COMPOSITION: 100% Chardonnay
Finished alcohol: 14.5% ABV
Acid/pH: .667/3.56
Oak Treatment: 20% New French Oak
Total production: 1392 cases
Release date: October 15, 2007
California suggested retail: $28.00
