Same Twig, Weirder Results
TASTING NOTES: “The 2023 vintage opens with aromas of juicy red apple, lychee, dried stone fruit, and subtle tropical notes. On the palate, bright citrus leads into succulent ripe pear and stone fruit, carried by vibrant acidity throughout, with a hint of pear rounding out the finish. The wine concludes with a refined, sophisticated elegance that lingers beautifully. This Estate Grown Chardonnay, formerly known as “UnOaked,” captivates with its signature clarity and vibrancy. Fans will recognize the pure expression of Green Valley’s cool and foggy microclimate, with crisp acidity and bright, refreshing flavors that celebrate the elegance and finesse of our beautiful estate. The crystalline character of 2023 places it among the most compelling Chardonnays we have ever made.” (AbV 13.9%, pH 3.25)
- Artisanal Winemaking: All of our Chardonnay is handled one lot at a time. Only as the grapes arrive at the winery do we decide how to treat them. Sometimes it is straight to the press as whole clusters, while other times a cold soak might be necessary. All of the UnOaked Chardonnay had an overnight skin contact soaking before pressing to control acidity with a cold stainless steel fermentation (between 60f and 63f) to retain esters, i.e., brightness, minerality and exotic fruit elements.
- Precision Winegrowing: At Iron Horse “Estate Bottled” means that the winemaking begins in the vineyard. Our location in Green Valley, 12 Miles from the Ocean, represents the very best soil, climate and aspects for Chardonnay and Pinot Noir. Our goal is to grow the best winegrapes what we call precision farming." All pruning, canopy management, irrigation and cover crop decisions are determined on a block-by-block (and sometimes even vine-by-vine) basis, considering both the vintage at hand and the long-term needs of the land. Certified Sustainable.
- For Sparkling and Still Wine, Precision Harvesting is Key: Our only rule is to make the best wines we can. We wait until harvest to decide sparkling or still, as the main difference is the brix level (or the amount of sugar in the grapes, less for sparkling, more for still). Then winemaker, David Munksgard, considers berry size (bigger is better for sparkling, smaller for still), the health of the canopy, clone selection, even small details such as the relative dampness of the cover crop can make a difference. If necessary, parts of a single block may be picked on different days.
VARIETALS: 55% Rued Clone Chardonnay and 45% Hyde Old Wente Chardonnay
BARRELS: Stainless steel.
PAIRS WITH: N/A
THAT REMINDS ME OF: The Rued clone — one of the two Chardonnay clones in this wine —
“Clone” is one of those words that arrived in the language sounding like science fiction and never quite shed the vibe. It comes from the Greek klōn, meaning a twig or slip — as in a cutting taken from a plant for propagation. Which is to say: farmers were cloning things for thousands of years before anyone in a lab coat got involved. The word just didn’t exist yet, so they called it “taking a cutting” and got on with their lives, blissfully unaware they were doing something that would eventually feel extremely sci-fi.
The Rued clone in particular comes from the Rued Vineyard in Green Valley — a specific selection that Iron Horse lists right there in the specs. What’s fun about Chardonnay clones is that the same grape, propagated slightly differently and planted in a slightly different spot, produces something meaningfully distinct. Same DNA, different character. Which is not how science fiction cloning works at all, and honestly the sci-fi version always undersells it. If every clone came out a little weirder and more interesting than the original, we’d have better movies and considerably more compelling Chardonnay discourse.
ICYMI, you have two choices:
Worried Summer heat might get to your wine before your wine gets to you? Order from this sale, the page you’re on right now, and we’ll get it to you at a cooler time of year (October)!
Want Protected Summer Shipping and don’t think heat will be a problem? Order from the sale linked here! We’ll still try to get them to you with as little travel time as we can.
Some places get absurdly hot during the Summer, and in particularly unpleasant circumstances, it can damage a wine. Most people get theirs no problem, but there are a couple each Summer that fall victim to the sun no matter how fast we get them to you. If you’ve experienced that before or are afraid it’ll happen to you, we’ll hold your order for you until October, if you order from the Summer Hold sale. We are reasonably sure things will be cooler then.
