Ripe, healthy fruit was hand-picked into small totes, and then whole-cluster pressed. Half of the juice was fermented in French Oak barrels (10% new) to create a round, rich texture. The other half fermented and aged in a stainless steel tank to maintain the purest and most elegant expression of Chardonnay. After eight months, these two styles were blended to create a cuvée of a more delicate nature - a blend of pure Chablis and a gentle Meursault.
I am very proud of our Chardonnay vines, which surprise and delight me each vintage. The 2007 Arthur has all of the delicate, floral aromatics we see from our estate - the carnation and magnolia scents, with touches of lemon peel and other citrus fruits - but there is an extra texture and dimension to the 2007 that takes the wine to a new level. Crisp on the palate, with a long finish, this wine is lovely now, and will develop nicely for at least the next 3-5 years.