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Anarchist Mountain Dekleva Chardonnay 2020

$40.96
89 Points - Treve Ring, Gismondi on Wine

Harvested from Anarchist Mountain Vineyard in Osoyoos, BC - home to JAK's sister Terry Meyer Stone and her partner Andrew Stone for over 12 years. The vineyard was originally planted by Anthony Dekleva in 1985.  A miner by trade, Anthony shook the whole valley when he blew a hole in the side of the mountain to create a cave that serves as the reservoir for irrigation. 

The wine aged in 22% new French oak for 11 months.

Specifications

  • Alcohol 13.5%
  • Acidity 6.5 g/L
  • Aging 100% French oak (25% new) for 11 month
  • Harvest Date September 11, 2020
  • ph 3.59
  • Region Okanagan
  • Varietal Chardonnay
  • Vineyard Anarchist Mountain Vineyard, Pheasant Run Vineyard, & Ryegrass Road Vineyard
  • Vintage 2020
  • Winemaker Chris Carson
  • Notes

    Winemaker Notes

    The 2020 vintage was the best vintage in recent years comparable to the excellent 2016 season. Spring saw a typical budburst in early May with beautiful weather into June. Flowering was hindered due to above average rainfall during late June which reduced yields across the valley. Although there were forest fires in the area and across the border in Washington and Oregon, the smoke was not a significant factor during the warm July and August months. Leading up to harvest, the weather was perfect for ripening with warm days and cool nights for a lengthy hang time in our Pinot Noir blocks to develop flavours and physiological ripeness. With the white varieties, we were able to harvest near normal parameters with great balance of sugars to acid and superb flavours

    Vineyard Notes

    Anthony Dekleva planted these Chardonnay clones in 1985 which are a mysterious unknown clone. The Anarchist Mountain Vineyard is owned by JAK's sister Terry Meyer Stone & her partner Andrew Stone.  Tony Dekleva was a miner by trade, and he shook the whole valley when he blew a hole in the side of the mountain to create a cave that serves as the reservoir for irrigation.  This vineyard is the highest elevation vineyard in Osoyoos at 518 m and has a westerly aspect with silt soil over clay loam. 

    Production Notes

    At the winery the fruit was fed directly into the press with an ensuing long gentle pressing employed. Only the finest, purest juice from the early stages of the pressing was used for this wine with the more astringent so called “hard press” kept separate. A long cool fermentation began in stainless steel vessels employing indigenous yeast, where it remained for most of the ferment. The must was then transferred to 100% French oak (25% new) to complete fermentation. The wine was left “sur lees” for 11 months without battonage. A natural malolactic fermentation occurred in late spring. In keeping with our philosophy to maintain as much as possible a hands-off approach in the cellar to allow the true expression of the terroir this wine is unfined and coarsely filtered.