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2011 Migration Anderson Valley Late Harvest Chardonnay Split Rail Vineyard 375ml

2011 Migration Anderson Valley Late Harvest Chardonnay Split Rail Vineyard 375ml

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Located in the cool heart of the Anderson Valley, our Split Rail Estate Vineyard is perfect for growing a refined expression of Chardonnay. In 2011, a rare combination of conditions also proved ideal for making a Late Harvest Chardonnay. Though this wine offers a lush texture and concentrated layers of peach and apricot, it also possesses the acidity and signature orange blossom and mineral notes that make Split Rail Chardonnay so exceptional. 

Wine Profile

Production Notes
Varietal Content: 100% Chardonnay; Cooperage: 100% French Oak and 100% Second Vintage
Winemaker Notes
A voluptuous texture and rich concentrated elements of candied apricot, honey, citrus blossom, toasted hazelnut, diesel and honeysuckle, this is a lush and layered expression of late harvest Chardonnay. At the same time, the cool vintage preserved ideal acidity in the wine, adding brightness and poise to Split Rail’s signature citrus and mineral flavors.
The 2011 vintage was one of the coldest growing seasons in memory. In the vineyard, we benefited from our experience as cool-climate winegrowers, and the exacting control we are able to apply to our Estate vineyards. We adjusted practices to compensate for the weather, with extra leaf pulling and vineyard-floor cultivation. We also did extensive fruit drops in multiple passes to encourage complete ripening, with overall yields of approximately 2 tons per acre. The long, temperate season allowed for extended hang time, and the majority of our grapes were harvested before the rains. The resulting wines are bright and elegant with slightly lower alcohols, lovely aromatics, natural acidity and pure fruit flavors.
Other Notes
Released: March 2013

Wine Specs

Wine Specs
Anderson Valley
Vineyard Designation
Split Rail Vineyard
Harvest Date
October 3 ─ October 13, 2011
23.5° Brix
0.84 g/100 ml titratable acidity
10 Months in Barrel
100% Barrel Fermentation
Residual Sugar
+22 g/l
Alcohol %

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