We’re on a philosophical journey toward making the best wine. My dad’s quest has been for greater knowledge and the best plant material for this place—a search for the truth. CHRIS HYDE
This vineyard is an extension of the man, Larry Hyde. For three decades he has had an intimate relationship with each vine in his vineyard, and in the process has built an international reputation as one of the best growers in the world. His research papers on plant (clonal material) are reference points for our industry. He is a humble man, very dry of wit, has a good appetite for excellent food and wine, and likes the company of sincere winemakers and growers. We are in a small section of the vineyard in the rolling hills of Carneros, planted to what he calls his ‘Small Cluster Clone.’ I stood in line for these grapes for 14 years, and I think you will agree the wait was well worth it. Not much crop from these vines, but stunning wine. Only three barrels.
Very Burgundian in style. Barrel fermented in small French cooperage, favoring premium three year air dried barrels. There is only about 20% new oak on this vineyard and is made up of the cooper Saury. Fermentations begin with native yeast strains for primary and secondary, and the wines receive the minimal amount of handling through the aging period. Bottled unfined, unfiltered; we work hard to bring honest and true expression of the vineyard to you.
The 2019 Hyde Vineyard Chardonnay shows its classic floral nose with honeysuckle, sea spray, lemon curd and tangerine. As is typical the Hyde is more of a medium weight wine whose elegance allows it to be paired with any type of sea food that there is but especially Dungeness crab. A model of understated elegance and class, the Hyde Chardonnay just why we love this cool site so much.
Might go down as one of the greats -however, I did hear from some winemakers how very long the vintage played out, and bone ass tired some were when it finally ended. But quality loves long, long vintages with lots of hang time, and 2018 had hang time. It all began in late February and went deep into October.