Tealium 2017 Beringer Luminus Chardonnay Oak Knoll - Beringer
Vintage 2017
Wine Type White
Varietal Chardonnay
Region Oak Knoll
Winemaker Mark Beringer

Meaning “light” in Latin, Luminus naturally represents the radiance of this Chardonnay. Like the brightness and purity that the name conjures, Chardonnay from the Oak Knoll district is known for its uncommon focus. The Chardonnay fruit from the Big Ranch Vineyard is known for its elegance and balance and Chief Winemaker Mark Beringer has always gravitated towards this acid-driven, food-friendly style of Chardonnay.

92 - Wine Advocate

"Aged in 50% French oak and 50% Hungarian oak (53% new) for nine months, the 2017 Chardonnay Luminus opens with honeydew melons, green guava and toasty oak scents with touches of spice cake and lemon meringue pie. Medium-bodied with a beautiful satiny texture, it has loads of subtle nuances and a refreshing finish. 4,912 cases produced, to be released in September 2019" - Lisa Perrotti-Brown, Wine Advocate, October 2018

Tasting Notes

A lively freshness is the hallmark of Luminus, which leads with aromas of citrus & delicate white blossoms, to flavors of lemon zest, butterscotch, hazelnut nougat, & nectarines, with white pear & clove spice coming from Hungarian oak influence. A rich, creamy mouthfeel resulting from bâttonage, hints of minerality & noticeable depth leave a lasting impression.

Vintage Notes

The 2017 vintage provided high quality thanks to lower than average yields. The year began with abundant rainfall. Spring weather was mild, resulting in extended flowering in some areas with little shatter. Vines were vigorous due to winter rains. A freak hail storm passed through quickly in June causing isolated damage. Three heat events, including one over Labor Day weekend, kicked harvest into high gear. Cool weather arrived immediately afterward, allowing sugar levels to return to normal. Most late-ripening red grapes continued to hang on the vine and were picked throughout October.

Winemaking Notes

Each Chardonnay lot was kept separate throughout the aging process. After sending the fruit directly to press, the juice is fermented in seasoned French and Hungarian oak barrels (53% new). None of the wine went through secondary malolactic fermentation. The lees were stirred every other week to integrate the subtle oak notes and develop a polished texture. Winemaking focused on showcasing the unique characteristics of Oak Knoll Chardonnay at the highest level, and achieved this with the final blend made after nine months of aging in barrels.
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