Jeff does a beautiful job. I love the wine. STEVE BERESINI
This wine comes from a single three-acre Chardonnay vineyard Larry Hyde introduced to me in 2008. It belonged to one of his oldest friends in the Napa Valley, Steve Beresini, and was planted three decades ago with cuttings Larry gave Steve. We call this plant material – Hyde Selection Wente Clone, and Larry Hyde claims it is the shyest bearing clone he has propagated. Today it produces a minuscule crop in Steve’s vineyard, usually between one to two tons per acre, with clusters half the normal size of the average Chardonnay cluster, but the density and richness of the wines produced from these small clusters is undeniable.
Very Burgundian in style. Barrel fermented in small French cooperage, favoring premium three-year dry aged barrels at a medium toast level. The single new barrel coopers used are Saury and Damy. Fermentations begin with native yeast 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 an honest and true expression of the vineyard to you.
The 2020 Beresini vineyard chardonnay shows its classic lanolin, waxy, Montrachet nose with lemon curd, salt spray on the palate. The length of the palate and how long the finish lingers is always a trademark of Beresini, but this year’s seems to hang on for that extra bit of time and is particularly silky and refined.
Let’s get this out of the way to start. 2020 was the most difficult vintage out of the 44 I’ve been a Napa Valley vintner. The main culprit two fires that burned on for weeks and shaped the vintage in ways I have never witnessed before. Because of this we did not make any Napa Valley Red wines. Despite this we made two very beautiful white wines, unaffected by the fires. This was our Phoenix, and candidly we love them. Both.
The only sad news is the crop was minuscule, and we only made half of our normal production, which as most of you know is very small. But what we made we are very proud of and, frankly love the wines whenever we can open them – which is never enough for me.