Thomas Fogarty Winery Releases First Vineyard-Designated Chardonnays
2006 marks the first year that Santa Cruz Mountains’ Thomas Fogarty Winery will release the first vintage of a series of vineyard designate Chardonnays.
Since their inception, Thomas Fogarty Winery has focused on red varietals. They do make a very good Gewurztraminer and Chardonnay, but have now taken their white wine selection to the next level by adding four vineyard designate Chardonnays.
This wine epitomizes Chardonnay from the Santa Cruz Mountains. It is described “Minerals, rocks, subtle fruit, bright acidity, etc..” Production techniques include 100% barrel fermentation, 14 months in 50% new French oak and batonage every two weeks. The Albutom Chardonnay us one of their most age-worthy, this wine should drink well now and over the next five years. They only produces 93 cases and is going for $45.00 per bottle.
This is their only non-Estate single vineyard Chardonnay. The 2004 Camel Hill Vineyard Chardonnay is made from fruit grown in the Santa Cruz Mountain vineyards. It is grown on steep, hillside vineyards over-looking the Lexington Reservoir. This Chard is made with 100% barrel fermentation in 25% new French oak, and was aged on the lees for 14 months; stirring was performed every two weeks for added mouth-feel and richness. They only produced 95 cases and is going for $45.00 per bottle.
The Damiana Vineyard was the first block of Chardonnay we planted on the Thomas Fogarty Estate. Because the vines are planted on a western facing slope, it is the warmest block on the property. It is made with 100% barrel fermentation followed by 18 months in 50% new French oak and batonage every two weeks. They only produced 93 cases and is going for $45.00 per bottle.
Thomas Fogarty’s most age-worthy Chardonnay is produced from their Portola Springs Vineyard. The 2004 vintage was very good. Warm weather produced tremendous ripeness, but low yields and careful farming have helped them retain excellent balance and acidity. They utilized 100% barrel fermentation, followed by 19 months in French Oak with stirring of the lees every two weeks. They limited their production to 93 cases, going at $45.00 per bottle.
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