This was an outstanding vintage, both for reds and whites—a long, cool (though not cold) growing season produced wines with tremendous purity, density and finesse. We harvested the Hudson Vineyard Chardonnay on September 27th. 

We use classical Burgundian techniques with the addtion of whole cluster pressing of the grapes.  All of our Chardonnays go through native yeast fermentation in three-year air dried French and Hungarian oak barrels and then native, delayed malolactic fermentation.  Our 2010 Hudson aged sur lies for 20 months in 60% new oak barrels.  It was lightly fined with traditional fining agents before being bottled wihout filtration in August 2012.

Hudson Vineyard wines tend to a more muscular, masculine character—broad-shouldered, if you will.  This year's bottling is the fourth to come entirely from B-block, planted in 2001 to a Wente selection from the Hyde Vineyard, so the vines were ten years old this vintage and further developing their maturity.