Cart 0 items: $0.00

Library 2012 Rued Vineyard Chardonnay

Green Valley of Russian River Valley

Library 2012 Rued Vineyard Chardonnay
In Stock
Add To Cart
$68.00
/ 750 ML bottle
SKU: L12CHRUE

Wine Specs
Vintage
2012
Varietal
Chardonnay
Appellation
Green Valley of Russian River Valley
Vineyard Designation
Rued Vineyard
Acid
6.0 g/L
pH
3.40
Aging
Aged 15 months in French Oak (50% new barrels)
Fermentation
100% barrel fermentation, 100% malolactic fermentation, bottled unfiltered, stirred lees
Alcohol %
13.8
Wine Enthusiast
94
Wine Profile
Vineyard Notes
In 1969 Warren Dutton planted this scenic Chardonnay vineyard on a redwood ringed, east-facing hillside in Green Valley. Originally budded as Old Wente selection, it turns out that over half of the wood he received was a so called “chardonnay musqué” selection, which produce wines of floral, high-toned fruit aromas, and exceptionally rich mouthfeel. The selection has since been propagated across California and is referred to as the “Rued Clone.” Like all of the Wente offshoots, these are not truly “clones” but field selections propagated from preferred vineyard cuttings, rather than a single shoot in a nursery. But the clone is just a small part of the distinction of this magical place. The soil is super sandy Goldridge series, the old vines are dry farmed, impressively healthy, and amazingly consistent, whatever the weather throws at us. The berries are thick skinned and tiny for chard, and produce a wine of solid acidity, unusual minerality, an enticing depth of flavors and tremendous ageabilty.
Winemaker Notes
The exceptional fruit from this old vineyard enables the winemaker to pull out all the stops and still produce a wine of great structure and fruit focus. Rued is 100% barrel fermented, and undergoes full malolactic fermentation. A large portion of the barrels are fermented using native yeast for richness and complexity, while some are inoculated with cultured strains that showcase the floral aromatics of the clone.
Food Pairing Notes
With a wine like this, you may find the bottle gone before you get to dinner, but if you do make it last, it will be wonderful with pasta or fowl in a cream sauce or light and bright fare from the sea.
Other Notes
100 - Critics Challenge Wine Challenge; 98 - Wilfred Wong- Wine.com