Eberle Winery Chardonnay Estate 2022

Viticulture

The 2022 growing season had the potential of being a stellar vintage until we were hit with a couple of challenges during harvest, namely an extended heat spell and a bit of rain. We had to be careful about which varietals to pick and what to leave hanging to avoid raisins and rot from the moisture. Even though the harvest was not perfect, the results of this vintage have surprised me with wines with immense aromatics, expressive flavors, and plenty of tannins.

Vinification

The fruit was hand-picked in the cool early morning, then brought into the winery where it was carefully sorted, and destemmed. The must cold soaked on the skins for approximately four hours to concentrate flavor and aromatics. The juice was separated into free-run and press fractions, then cold-settled for 48 hours, racked, and inoculated to start fermentation. The Chardonnay was aged in 65% French Oak barrels (35% new), while the remaining portion was stored in stainless steel. A small portion of the wine (15%) went through malolactic after primary fermentation. The lots were stirred twice a week for 3 months, then left to age sur lie for an additional three months. Finally, the lots were blended, cold-stabilized, filtered, and bottled.

Tasting notes

This estate Chardonnay is well-balanced with a waxy smooth palate, lightly toasted oak, and a touch of salinity. Flavors and aromas of Meyer lemon, apple blossom, brioche, toffee, pie crust, and white peach.

Pairing

Eberle’s Estate Chardonnay pairs nicely with almond-crusted salmon, crab cakes, corn chowder, or pork tenderloin with apples.

Winery Description

Driving Force Behind the Wine Industry in Paso Robles

Gary Eberle is one of the pioneers of the wine industry in Paso Robles. He was part of a small group of early winemakers that lead the charge to get Paso Robles certified as an appellation, while at the same time establishing his own winery. Gary was fascinated by Syrah, which was not yet planted in California. Based on the seedlings of California State University, Davis owned that had been grown in Chapoutier, Gary began planting clonal lines of Syrah in the field of 20 acres. The wine released in 1978 was the very first 100% Syrah in the United States. Wineries from all around became aware and gradually his new attempt, as a premium wine-producing area of the Rhone-based blend, Paso Robles has established its position today.
"For me, making wine is about elegance. I pay attention to detail. As I like to say, my science background gets me through harvest, but it's my artistic side that helps me in blending and creating beautiful wines." - Ben Mayo, which is also the winemaker. We regard wines as a work in progress never-ending winemaking.