2003 Viognier Estate Santa Barbara
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.All of the Melville wines are estate bottlings, from 84 acres of vines on the home ranch between Buellton and Lompoc and another 54 acres of mostly syrah and viognier in Los Alamos.The difference in harvesting times between the cooler western side of the property, which is more affected by winds off the ocean, and the warmer eastern sector can be a month or more, according to Chad Melville.Greg Brewer makes the wines here.In warm vintages, most of the malolactic fermentation is blocked in the estate's chardonnays.The pinot fruit normally gets a long cold soak, as well as a week of post-fermentation maceration, with 20% to 50% whole clusters vinified.But due to small cluster size and tiny berries in 2003, Brewer used a lower percentage of whole clusters "due to the higher ratio of stems to grapes.""Two thousand three was the second driest year here in the last 150 years," noted Chad Melville, "but 2002 was also dry."Relatively little new oak is used for the Melville wines:typically just 15% to 20% for the chardonnays, 25% for pinot noir and none for the estate syrah.
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