Over 30 years of experience working with chardonnay and pinot noir have established La Crema as a winery of consistent quality. La Crema produces wines from top cool-climate appellations to include; Russian River Valley, Sonoma Coast, Monterey and most recently Willamette. The unifying factors of all these sites are their cool, windy climates and marine-based soils.
La Crema's vineyards are all harvested by hand in the cooler morning hours. The winemaking techniques are primarily traditional with modern enhancements to ensure that the wines are true to both the variety and the terroir. Chardonnays are whole-cluster pressed and fermented and aged in French oak on the lees with bi-monthly battonage to add texture and complexity. The Pinot Noirs are cold soaked for five to eight days before fermentation in small, open-top fermenters and aged in a combination of new and used French oak barrels. As with the Chardonnay, La Crema's Pinot Noirs are pure, accurate and reflective of their origin.
Outstanding vineyard sources, limited yields and artisanal wine making produce wines that receive high acclaim.
Colour:Deep ruby in colour.
Nose:Aromas of pomegranate and sweet tobacco are followed by flavours of berry fruit and plums with subtle hints of exotic spice and toast.
Palate:On the palate the wine has balanced acidity and fine tannins that drive a long finish.
The fruit was gently picked, sorted, and de-stemmed with 70% whole berries placed into open-top fermentation tanks. Once in the tanks, the fruit was cold-soaked at 48 degrees for three to five days. During active fermentation, punch downs occurred three times per day which allowed for increased extraction of tannins and colour. Once fermentation was finished the free run wine was transferred to a secondary tank to settle overnight before being racked to French oak barrels for aging. The finished wine spent a minimum of nine months in barrel prior to final blending and bottling.
The start of 2017 brought much-needed rainfall which was followed by a mild wet spring season. The wet winter and mild spring allowed for a return to normalcy for the timing of bud break while warm weather in mid-March stimulated vines to awaken. Water saturated soils promoted vigorous canopy and cover crop growth requiring additional vineyard attention. Temperatures were moderate during bloom and early grape development. In June and July, cycles of above-average temperatures accelerated maturation with cool nights helping to provide flavour development and acid retention. The La Crema Sonoma Coast harvest began on August 29th.
The fruit for this wine was sourced from multiple estate vineyards spread across the Sonoma Coast AVA. Soils in the various vineyard sites are typically a mix of free-draining sandy loam and clay loams. Clones included in the wine are 23, 37, 115, 667.777, 828, Pommard, Calera, Swan, and Martini.