The weather conditions during the 2000 Vintage held few surprises; bud-break, bloom and fruit-set all occurred in a timely manner. There was, however, a very brief hot spell that happened in mid-June. In terms of cumulative so-called "degree days," since 1997, Harvest 2000 falls between 1997, with the most degree days, and 1998 and 1999 with considerably less degree days. (The number of degree-days is calculated by determining a day's average Fahrenheit temperature and subtracting 50 degrees during the April to October growing season.)
The grapes for this Napa Valley Chardonnay came from Napa Valley's best Chardonnay micro-climates: the southernmost section of the Valley, and the Carneros region, cool-climate areas famed for the world-class quality of their Chardonnay and Pinot Noir.
100% of the chardonnay grapes were whole-cluster pressed: a technique that gently and gradually presses juice from the skins, thus avoiding the extraction of harsh tannins. This lends a smooth, silky texture to the finish of the wine and increases the wine's aging potential. A long, cool fermentation followed, with 62% of the chardonnay fermented in French oak barrels and the remainder in stainless steel tanks.
Cakebread Cellars' 2000 Napa Valley Chardonnay has a light straw color with a glint of gold. Its aromas are reminiscent of green apples and the faint scent of apricots. There is also the clean scent of mineral that some tasters would describe as being "flinty." On the palate, the flavors closely resemble those of the aromas, but with a very slight buttery finish as well as the subtle hint of vanillin from the French oak in the background. The wine has good depth, with an ideal balance of fruit and crisp acidity. A fresh, silky finish completes what we believe is an outstanding Napa Valley Chardonnay.
Alcoholic Content: 14.3%
Total Acidity: 0.66g/100ml