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Harvested from Anarchist Mountain Vineyard overlooking the beautiful town of Osoyoos, BC. Planted in 1985 by Tony (Anton) Dekleva, the clone is unknown. The wine aged for 11 months in 100% French oak (22% new). We produced only 107 cases.
The 2023 growing season was an interesting one that really started in early November 2022 when we had an abrupt shift from late summer to winter. Followed up by extremely cold temperatures in December, we went into 2023 with some apprehension. While our Pinot Noir seemed to fare quite well, our Chardonnay was significantly down. Bud break happened at a normal time for our vineyards in early May, after which we experienced a strong growth period. By early June, vine growth was quite advanced, and we were ahead of a typical season; flowering was three weeks ahead of the previous year and veraison began the last week of July. We prepared for an early harvest, which began on September 5th. While our crop was light, the quality was exceptional, and the flavours and acid balance were excellent, some of the best we’ve had here at Meyer.
Anarchist Mountain Vineyard, previously home to JAK's sister Terry Meyer Stone & her partner Andrew Stone, looks over the town of Osoyoos, BC. This vineyard is the highest elevation vineyard in Osoyoos at 518m and has a westerly aspect with silt soil over clay loam. Tony (Anton) Dekleva planted a mysterious unknown Chardonnay clone in 1985 which is now known as the Dekleva Clone. The property is irrigated by a cave that serves as a reservoir which Dekleva, miner by trade, blasted into the side of the mountain.
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 and cultured yeast, where it remained for most of the ferment. The must was then transferred to 100% French oak (22% new) to complete fermentation. The wine was left “sur lees” for 11 months without battonage, 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.
