“A “trig” has been used for many years to establish boundary lines. Trigonometrical stations were set on the top of hills and used as surveying sites. Just as my father was a land surveyor and used these trigs as a reference, so do I when it comes to well known vineyard sites” Nick Goldschmidt, Winemaker.
Grapes / Soils
|Chardonnay||Planted circa 1990||Deep fine sandy loam|
- A “trig” has been used for many years to establish boundary lines. Trigonometrical stations were set on the top of hills and use as surveying sites. Just as my father was a land surveyor and used these trigs as a reference, so do I when it comes to well-known vineyard sites.
- Trig Point’s SignPost Chardonnay lives in a cool and breezy area just west of Sebastopol. This growing region produces a wonderfully bright and refreshing style of Chardonnay with crisp, green apple characteristics, medium-to-high acidity and good length.
- Like many areas west of Sebastopol, the vineyards were apple orchards replanted in the 1990’s. The Goldridge soil found there, a fine sandy loan formed in material weathered from weakly consolidated sandstone, runs deep to very deep and offers good drainage-perfect for growing Chardonnay.
- Old field selection clones yield fruit with high natural acidity and citrus flavors like grapefruit and lemon.
- Afternoon breezes continually cool these vineyards so they rarely see temperatures in the 90s.
- The vineyards at the lowest elevations are under the marine inversion layer and run even cooler. The result is smaller grapes and more ripening days at lower temperatures. Cool sunlight is the goal as it produces fruit with the most flavor, complexity and quality. This approach does not come without a cost, since farming near the coast results in yields that are about half of what is cropped elsewhere.
Perhaps the finest vintage for Chardonnay in decades. Beautiful fruit with fully ripe flavors and nicely focused concentration. Late winter rains brought the conditions from extreme drought to just slightly less than normal. Warm temperatures caused flower and set in early May, shaping the season to be an early one. Harvest was easy and relatively short.
- Press: Gentle whole-cluster pressed. Settled for 46-48 hrs.
- Yield: 3.4 tons per acre, by hand
- Ferment: Stainless Steel
- ML: Complete
- Filtering: Unfiltered
- Aging: 15% Allier (Demptos), 100% new Medium-PLUS toast
- Cases Produced: 885
- Old field selection clones yield fruit with high natural acidity and citrus flavors.
- Shows Meyer lemon and green apple aromas.
- Succulent green apple and white peach flavors.
- Delicate acidity and medium weight.
- Notes of dried fig and apricot in the finish.
- Made from Chardonnay grapes;
- Vine age – planted circa 1990.
- Grown on soils of deep fine sandy loam.
- Fermented in stainless steel tanks.
- Aged in barrel: 15% Allier (Demptos), 100% new Medium-Plus toast.
- Aged for 12 months.
- Bottled lightly filtered.
- Varietal: 100% Chardonnay
- Clone: Old field selection
- pH: 3.47
- Total Acidity: 6.0 g/L
- Alcohol %: 13.5
|Appellation(s)||Alexander Valley, Sonoma Coast|
|Proprietors||Nick & Yolyn Goldschmidt|
|Annual Production||5,000 9L cases|
|Farming (Sustainable, organic, biodynamic)||Sustainable/organic|