Melville
Santa Rita Valley
2005 Estate
Chardonnay, Verna’s,
Santa Barbara County, Melville
The Verna’s chardonnay comes from Melville’s Los
Alamos estate in Cat
Canyon. It is a
combination of clones
76, 95 and 96, planted on well-drained sandy-loam soils. It is fermented in neutral
French oak, with
around 10% malolactic, and then ageing on the lees.
1445 cases were produced.
$22 at cellar door.
A fresh minerally nose with some tropical fruit.
Quite a mouthful with a big acid structure. A nice fresh chardonnay
with very good
length. Very Good. 87/100
2005 Estate
Chardonnay, Santa Rita
Hills, Melville
Apparently a combination of clones 4, 76 and 95, grown on sandy-loam
soils in
the Santa Rita Hills. The
grapes were
harvested by hand, gently whole-cluster pressed and then fermented in
10% new
French (Damy) oak, with around 15% malolactic fermentation, followed by
ageing
on the lees. 4325
cases were
produced. $26 at
the cellar door.
A very pure, zesty, citrus nose with talcy minerality.
Nice clean palate with lower acidity than the
Verna’s, which means it feels like it has greater purity. Very Good.
87/100
2005 Estate
Pinot Noir, Verna’s,
Santa Barbara County, Melville, 15.3%
The grapes come from clones 2A, 667 and 777 grown on
Melville’s Los Alamos
estate. Each vine
yields around 2.75 lb
of fruit. As
elsewhere, the vineyard is
closely planted at about 1815 vines per acre.
60% of the fruit was de-stemmed, the rest fermented as
whole bunches in
small (1.5 ton) open-top fermenters.
2375 cases were produced.
$24
from the winery.
There’s deepish red fruit, and a tiny bit of cough syrup, on
the nose, which is
quite serious, and not at all playful.
Quite direct on the palate: precise, with a nice spicing
which appears
towards the finish. Great
length. Light,
clean-grained tannins appear
after. A very
attractive wine. Very
Good Indeed. 89/100
2005 Estate
Pinot Noir, Santa Rita
Hills, Melville
This is a combination of fourteen different pinot noir clones from
vines
yielding just under 2 lb per vine.
The
grapes were harvested by hand over a six week period, meaning there
were more
than 100 fermentation lots. 40%
was
fermented as whole bunches, the rest de-stemmed.
In total they spent around 30 days in contact
with skins and stalks: a seven day cold soak, followed by just over two
weeks
fermentation and then a further week or more extended maceration. After fermentation, the
wine was transferred
to 20% new French oak, where it remained on its lees with no sulphur
added,
until the waning moon cycle of April, when it was gently
pressure-racked for
the first time and prepared for bottling July.
9320 cases were produced.
$28
from the winery.
The nose has deep red fruits, raspberries and some minty notes. It has a lovely silky
mouthfeel with nice
balance. Good
structure and length, with
a very nice feel after. Very
Good
Indeed+. 91/100
2004 Estate
Syrah, Verna’s, Santa
Barbara County, Melville, 15.2%
This wine is composed of eight different syrah clones (Estrella,
Durell, Shiraz
1, Tablas 99, 174, 383, 470 and 877).
Yields were less than 1 lb per vine, which equates to less
than one ton
per acre. Three
quarters of the grapes
were de-stemmed, the remaining quarter left as whole bunches, then
fermented in
small open-top fermenters. From
the
press, the wine was transferred directly into neutral 10 year old
barrels,
where it stayed, without any sulphur being added, until May when it was
gently
racked, before being bottled on 20th August 2006. 1049 cases were produced. $20 at the cellar door.
Initially the nose feels slightly reduced and damp, but it’s
not corked, as the
down notes largely blow off. Quite
a
cured meat nose – prosciutto, salami, dried meat/pork
– quite a fascinating
nose, and very unusual. Very
good
palate. It has a
nice purity. Overall,
it feels a touch simple, but it’s
very attractive. Very
Good Indeed. 90/100
2004 Syrah,
Donna’s, estate small
lot collection, Santa Rita Hills, Melville, 14.9%
This comes from a 5.6 acre section planted with just two syrah clones
(estrella
and Clone 1 Shiraz) on three different low-vigour rootstocks. Yields are are 1.8 lb per
vine (under two
tons per acre), with the grapes harvested over a fortnight. Most of the fruit was
destemmed, with only
10% remaining as whole clusters. The
wine saw 10% new French oak and was bottled at the start of December
2005. 540 cases
were produced. $36
at the cellar door.
A gently fragrant, rather feminine nose with sweet black fruit. Very good palate. Very direct initially, but
there’s some depth
too. It really
builds in the mouth and
has quite a spicy, toasty feel. Probably
still too young, but it is nicely satisfying, with an overall feminine
feel and
a nice lusciousness/voluptuousness. 91/100
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Last updated: 1 January 2008