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  "The 2006 Bench Break Chardonnay’s rich buttery flavors yield to lemon-lime, white peaches, pears, nutmeg, vanilla and mineral/slate characters. The full flavors and mid-palate carry through into a lingering finish of fresh oak spice." Denise Shurtleff, Winemaker Vineyard Bench Break Vineyard sits on the highest point of the family-owned Cambria Estate Winery. Formed from ancient decomposed granite, the Bench Break Vineyard soils are the shallowest on the estate – restricting vine vigor and promoting fruit growth with smaller berries and more concentrated flavors. Maritime influences funnel in from the Pacific Ocean to cloak the Santa Maria Bench in mild temperatures and extend the vineyard’s growing season. Planted with U.C. Davis clone 4, Bench Break Vineyard is a unique expression of Chardonnay from our property. Cambria’s vineyard management techniques, such as leaf thinning, green cropping, and deficit irrigation lead to full, even ripening of each cluster and the development of pure, accurate fruit and earth characters. Lower yields and extended hangtime, coupled with the unique terroir of the site, lead to more explosive flavors and textures in our Bench Break Chardonnay. Harvest and Winemaking The 2006 growing season was extremely long. The summer and fall were cool, delaying harvest dates by four weeks later than normal. At harvest, the grapes were gently whole-cluster pressed to capture fresh fruit flavors and minerality. Primary and malolactic fermentation took place in new French oak barrels to complement the intensity and structure of our site-driven fruit and contribute signature spice notes of cinnamon, vanilla and nutmeg to the finished wine. The 2006 Bench Break Chardonnay was aged sur lies for ten months and stirred two times weekly to deepen the texture and flesh out the mid-palate. Wine Specifics Composition: 100% Chardonnay Vineyard Source: Cambria Bench Break Vineyard Clones: University of Davis Clone 4 Appellation: Santa Maria Valley Barrel Aging: Ten months in 100% new French oak barrels (Damy cooperage) Alcohol: 15.0% pH: 3.40 Total Acidity: 0.70 g/100ml Bottling Date: September 2007 Release Date: January 2008 
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© 2002-2007 Cambria Winery |
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