So how is it I spent two hours and needed to make six different blends to get the Chardonnay I was after?
1. To start, I had six different samples of Chardonnay: One was barrel fermented from Russian River, one tank fermented from Clarksburg, and four from the Central Coast with light oak influence.
2. Step one was to taste all six samples separately and jot down some notes – both about the aroma and flavor and mouthfeel.
3. With this preliminary information, I started with a first blend, using three of the six samples.
4. Eventually, after working through six different blends, I achieved the proper fruit and oak notes in the nose, nicely balanced in the mouth with lingering fruit and hints of oak on the finish.
It really does take some time…