J. Bookwalter Double Plot Chardonnay, 2022

Double Plot's 2022 Columbia Valley Chardonnay showcases 100% Conner Lee Vineyard fruit, offering elegant aromas of macadamia nut, white peach, and cantaloupe. Meticulously crafted with partial malolactic fermentation and aging in both French oak and concrete, this wine balances a fresh entry with a creamy midpalate and mouthwatering finish that has historically earned 93-point ratings from top critics.

Technical Information

• Varietal: 100% Chardonnay
• Appellation: 100% Columbia Valley AVA, Washington
• Vineyard: 100% Conner Lee Vineyard
• Vintage: 2022
• Alcohol: 13.0%
• pH: 3.81
• TA: 6.6 g/L
• RS: 0.35 g/L
• Case Production: 812 six-packs (750 mL bottles)
• Bottling Date: June 21, 2023
• Aging: 8 months - 60% French oak barrel, 40% concrete
• Commendations: Awaiting scores; 93-point historical average from Wine Enthusiast, James Suckling, and Owen Bargreen

Appearance Medium straw with golden hues

Tasting Notes Aromatics: Macadamia nut, white peach, cantaloupe Palate: Lemon zest, apple blossom, lightly toasted almond Structure: Fresh entry, creamy midpalate, mouthwatering finish

Vintage Notes With an unpredictable weather pattern in 2022, winemakers were grateful to get all the fruit off the vines. A heavy snow in April resulted in bud break happening mid-May, and blooming extending into mid-June. With everything tracking two weeks behind schedule, the vintage was saved by a gorgeous October that provided sunny days and warmer temperatures, allowing the fruit to ripen properly. The 2022 fruit is highly concentrated and produced clusters larger than the state average.

Winemaking Notes This Chardonnay was handpicked in the early morning hours of October 1 to retain natural freshness and crisp acidity. Using whole cluster, the fruit was gently pressed under reductive conditions. The juice was monitored for any shift in taste, pH, and color. Once the shift occurred, 60% was fermented in French oak barrels, while the remaining 40% was placed in concrete.

The wine was fermented slowly and steadily in cooler temperatures, which was crucial for sustaining aromatics. After fermentation, the wine was aged on lees, which were stirred to add texture and body. Partial malolactic fermentation was implemented to conserve bright acidity while adding complexity.