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Wines: Las
abuelas-  In Spanish, “Las Abuelas” means “the Grandmothers.” One of the most highly respected vineyards in the Carneros region, Hyde Vineyard has a long history of producing excellent grapes from primarily Chardonnay and Merlot grapes. The2003 Las Abuelas Hyde Vineyard Chardonnaywas produced by using only natural, indigenous (or wild) yeasts that exist in the grapes and surrounding vines. The Hyde family just celebrated their 25th Anniversary of growing world class, ultra-premium grapes. Located at the northern end of San Pablo Bay, this area is twice blessed; once with the warming, thermal breezes of southern Napa Valley, and secondarily by the gentle, cooling winds from San Pablo Bay, just two miles south of Hyde Vineyard. Typical weather consists of foggy to cool mornings, heat peaks about 3:00 p.m., and is followed by a long, slowly cooling trend until the following dawn. These unique growing conditions make this gently sloping vineyard a perfect setting for cool climate grapes. The Hyde family has introduced many famous clones form old vine stock that yield wines of outstanding quality and flavor. Many inter-planted Chardonnay clones are floral in nature. This combination of floral clones, mixed with the classic old Wente clone, combined with the perfect location of their vineyard of gently rolling hills and well drained soils, is what makes for a unique and flavorful Chardonnay. Technical Data
Winemaker Notes The2003 Las Abuelas Hyde Vineyard Chardonnayhas floral notes of peaches and apricots, spicy nutmeg and peppercorns, as well as rich elegant figs, pears, a lemony, lingering taste. These diverse and subtly different flavors are characteristics of indigenous yeasts from which this Chardonnay was made. Flavors at the finish linger beautifully for a long time, making this wine exhilarating and rich with distinctive flavors. Proprietors Bill and Gerry Brinton suggest that this wine is best paired with Petrale or Dover sole dishes, light crab and shrimp hors d’ouevres, salmon and chicken. Additionally, it pairs well with fruits such as figs and goat cheeses, as well as walnuts, pistachios and other nuts. |
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