Eberle Winery Chardonnay Estate 2023

Viticulture

The 2023 growing season was long and cool. Bud break took place in April, more than a month later than normal, and maturity moved slowly, making for a very late start to harvest. We finally started harvesting the third week of September, almost a month later than usual, and it seemed to go on forever. Longer hang times and even temperatures made for a stellar 2023 vintage. This vintage is fresh, with beautiful aromatics and well-balanced acid and tannins.

Vinification

The Estate Chardonnay was hand-picked twice to add complexity to the blend and hold the nice acid balance in the wine. 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

The Eberle 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 lightly coat the palate.

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.