Bunker Hill has a richer texture in 2017, with lemon peel, savory and saline elements. The aroma is of white flowers and lemon peel. There is a fresh fruit quality of lemon and quince, with alternating flavors of lemongrass, honeycomb, dried chamomile, and herbs: quite nuanced. It has a mouth-filling texture, great tension, acidity, perfect ripeness and a mineral, lemony finish.
The Bunker Hill Estate Chardonnay this year is sourced from both our Estate vineyards, where the Chardonnay is grown exclusively on shallow Nekia soils. Bunker Hill Vineyard was planted exclusively to Dijon CH76, so we augmented it with an addition of the more opulent Chardonnay, CH548, from Lingua Franca Estate Vineyard.
The grapes were picked to maximize freshness and tension in the finished wine. Whole cluster pressed, settled in tank for 24 hours on average, barrel fermented in a combination of 20% new, 600 liter puncheons and 80% old French oak barriques from diverse coopers and left to age for 11 months. Full malolactic fermentation completed in each vessel and then the wines were put back in tank with their lees for five months prior to bottling.
Food Pairing Notes
Enjoy this with salmon and beurre blanc, flavored with Herbs de Provence or lemongrass and ginger. It also pairs well with classic lobster sauces, chicken with a morel cream sauce, or halibut with a lightly herbed lemon butter.