92 Robert Parker - Robert Parker's Wine Advocate

PLEASE NOTE: THESE ARE 375ML HALF BOTTLES

"From a more challenging vintage, the 2006 Tor Chardonnay Durell Vineyard is a strong effort. There is no hint of botrytis, nor any of the monolithic character possessed by some 2006 Chardonnays. This offering displays classic notes of nectarines, orange and lemon oil, tropical fruit, hazelnut, and smoky, earthy undertones. Full-bodied, pure, and long, it can be enjoyed over the next 2-3 years." 92 Points - Robert Parker (12/08)

"Bright, pale yellow. Stone fruits, musky lees, cinnamon and minerals on the nose, all lifted by a note of menthol. Lush and strong in extract but with a light touch, offering fresh, rather cool flavors of lemon and stone. At once dense and lively. Finishes dry in a positive way, with sneaky length." 92 points - Stephen Tanzer - International Wine Cellar

VITICULTURE:
"For several decades Durell Vineyard has been well known as one of California’s premier Chardonnay vineyards. I have followed the Kistler bottlings for over a decade and marveled at the richness and minerality of each wine. They scream of Durell’s terroir. The Wente clone for California winemakers is synonymous with small crops and small berries. This translates to a high skin to flesh ratio, which translates to a high concentration of varietal flavor."

"We farm “by-acre” with Durell for the sole purpose of finding a balance of crop to vintage. Most years it is around 2 tons per acre, many years less. The soil in our Durell block is goulding sandy clay loam. This soil is rich with diatomatious earth and millions of years ago probably was a sand bar in the middle of a large prehistoric lake. These soils, combined with vineyard manager Steve Hill’s two plus decades of brilliant management and the vineyard’s cool climate are what make this one of California’s great Chardonnay vineyards." -Winery

VINIFICATION:
"We pick all our vineyard sites at first light so the fruit reaches the winery already cool. The Chardonnay grapes are hand sorted to remove any un-ripe berries then transferred whole cluster to a gentle bladder press. Finally, the still cool juice is transferred to small French oak barrels for fermentation. It is important to keep the juice cool on its journey to barrel to prevent oxidation as well as preserve varietal and vineyard character."

"Our Chardonnays are 100% barrel fermented using only natural yeasts from the vineyard. Our desire is to never push the wine, but to let it take its own course. This Chardonnay fermented from November 2006 to July 2007 which is a very, very long fermentation.. This wine remained in small French oak Saury barrels on its original lees until bottling March 2007." -Winemaker