I attended with Andy and I brought my mom with us, who was visiting from Ohio that week. One of the key events during Farm-to-Fork Week is Legends of Wine, which took place last September 17th on the steps of the Capitol building. I feel especially grateful to live here during this time of the year. The lengthy finish combines fresh lime zest with a kiss of caramel, proving you can have it all.It sure has been a wonderful past two weeks and another successful Farm-to-Fork celebration here in Sacramento. Fresh citrus, Granny Smith apple, and apricot fill out the mouth, keeping the wine lively, and providing the perfect counterpoint to the toffee notes. The mouth is rich and creamy, with a wonderfully decadent satiny texture. As the wine warms a bit in the glass, layers of mango, young pineapple, Asian pear and honeysuckle chime in, foretelling the complex flavors ahead.
The nose leads with a heady combination of toasty crème brulee, tangerine and a touch of gardenia. While our yields are down, the intensity is up, giving us a wine of particular focus, with a steely edge framing its floral and stone fruit core. Originally budded as Old Wente selection, it turns out that over half of the wood he received was a so called “chardonnay musqué” selection, which produce wines of floral, high-toned fruit aromas, and exceptionally rich mouthfeel.Īs with our pinot vineyards, the wet spring weather impacted set at our late-blooming old dry-farmed vines at Rued in 2015. In 1969 Warren Dutton planted this scenic Chardonnay vineyard on a redwood ringed, east-facing hillside in Green Valley. The long, beautiful finish sings with caramel crème bruleé. There's always a phenolic element in this wine that lures in even dedicated red wine only drinkers, showing itself in the dusky tannins that give the wine extra weight. The mouth is totally mouth-coating and enveloping yet still light on its feet, with an acid focus in the middle that keeps the wine bright. Exotic lychee, always a hallmark of this wine, leads the nose, underlain with orange blossom, Asian pear compote, a hint of butterscotch, and a side of citrus. The long 2016 season gave our Rued Chardonnay even more effusive aromatics, along with the perfect balance of zesty and creamy that we love in this wine. The wine finishes with a wonderful combination of brightness and richness, like a lemon cake with butter brickle ice cream on the side. The mouth is decadently creamy, with lychee and orchard fruit compote kept lively by a core of focused citrus. Explosive apple, Asian pear, and lemon/lime fruit is interlaced with gardenia and lemon blossom in the nose. If anything, the Labor Day weekend heat spike gave the fruit a bit of extra concentration that shows immediately in the vivid aromatics of the 2017 vintage. Old vines with deep roots and strong canopies like those at Rued barely notice weather vagaries, maintaining their stoic presence no matter what Mother Nature brings. Originally budded as Old Wente selection, it turns out that over half of the wood he received was a so called “chardonnay musqué” selection, which produce wines of floral, high-toned fruit aromas, and exceptionally rich mouthfeel. The berries are thick skinned and tiny for chard, and produce a wine of solid acidity, unusual minerality, an enticing depth of flavors and tremendous ageabilty. The soil is super sandy Goldridge series, the old vines are dry farmed, impressively healthy, and amazingly consistent, whatever the weather throws at us. But the clone is just a small part of the distinction of this magical place. The selection has since been propagated across California and is referred to as the “Rued Clone.” Like all of the Wente offshoots, these are not truly “clones” but field selections propagated from preferred vineyard cuttings, rather than a single shoot in a nursery.
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