The upper slopes of the Giant's Creek vineyard have a topsoil of sandy loam and weathered sandstone. These provide conditions which allow for capturing high levels of Chardonnay flavors at an earlier stage of ripening. Having an earlier harvest results in more crispness and natural acidity, giving wines which are well suited for fine food pairings. The 1998 Rosemount Giant's Creek Chardonnay's aromas are of ponderous black walnut, with a little flintiness and a dab of peach blossom. Only the free-run juice is taken from the press to the barrels, relying upon indigenous yeast from the vineyard to start the fermentation.
Winemakers sometimes use oak barrels as an ingredient to achieve their desired wine.
This is no exception. I mix both one and two year-old French Allier barrels, with a small proportion of new oak barrels for complexities. The newer the barrel, the more assertive the oak flavors that are imparted into the wine. Subtlety is the key. Enjoy the 1998 Rosemount Giant's Creek Chardonnay with dishes such as pork or fowl with heavy cream sauces or hot and spicy Asian cuisine, as well as delicate, herbed seafood.