|2007 Grgich Hills, Napa Valley, Chardonnay
Following the classic style that Mike Grgich established when he began
in 1977, he did not allow the Chardonnay to undergo malolactic
fermentation and our Biodynamic farming created a wine that is alive
with delicious acidity. This aromatic Chardonnay is rich with aromas of
ripe peach, mango and tropical flowers, plus a note of minerality.
Showcase this wine’s elegance with fresh seafood, roasted chicken,
grilled pork, or creamy cheeses.
Total acidity 7.0 g/L
Sugar at harvest 23.5-24 Brix
Fermentation: Indigenous yeast.
Fermented and aged 10 months in French
oak: 60% neutral barrels, 30% new and
10% 900 gal. casks.
Harvest dates: Sept. 3-Sept. 11, 2007
Bottling date: August 2008.
|For The Distinctive Epicurean and Wine Enthusiast
industry, he was presented a Lifetime Achievment Award by the California
State Fair in 2008.
Mike's most celebrated achievement came in 1976 when a Chardonnay he
crafted for Chateau Montelena beat the very best wines in France in a now
famous blind tasting in Paris. This event that stunned the wine world
catapulted the Napa Valley into the front ranks of the leading wine-producing
regions of the world.
Mike continues to guide Grgich Hills Estate and to plan for its future.
Over the years I have learned to communicate with the wines and how to
nurture them. I realized that you don't make wine only with your head and your
senses. You make wine with your heart. You have to pour your heart and your
love into the wine. To me, wines are like my children. You have to love them
and guide them like children, and you have to transmit to them the richness
of your spirit."
An inductee to the Vintner Hall of Fame, Miljenko
"Mike" Grgich is a legend in the Napa Valley.
Over the past 50 years, Mike's wines, crafted in
the classic Old World tradition,have won a
stream of California and international prizes,
establishingGrgich Hills Estate as one of the
premier wineries in the U.S. and the world.
Passionate and relentless in his quest for
quality, Mike has also helped pioneer a number
of significant breakthroughs in California
winemaking techniques, including the use of
cold sterilization and malolactic fermentation
|Private Wine Society
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