La Crema's winemaking team seek to express the essence of the terroir in their wines, capturing the unique personality and flavour profile of the vineyard. Chief Winemaker, Craig McAllister infuses their winemaking regime with a highly personal touch that combines the best of traditional Burgundian winemaking techniques with a contemporary Californian style.
The fruit was hand-picked, whole cluster pressed and settled for twenty four hours before being racked to barrel for fermentation. Fifteen percent of the lot was co-inoculated with a house strain of malolactic bacteria; these barrels were then used to top the remainder of the lot during post primary fermentation. The lees were stirred 1-2 times per month and the wine was aged for nine months.
Aromas of meyer lemon, nectarine and jasmine. Flavors of yellow plum, d’Anjou pear, tangerine and toasted hazelnut. Richly textured, velvety and concentrated with balanced acidity and subtle toast.
Over 30 years of experience working with chardonnay and pinot noir have established La Crema as a winery of consistent quality. La Crema produces wines from top cool-climate appellations to include; Russian River Valley, Sonoma Coast, Monterey and most recently Willamette. The unifying factors of all these sites are their cool, windy climates and marine-based soils. La Crema's vineyards are all harvested by hand in the cooler morning hours. The winemaking techniques are primarily traditional with modern enhancements to ensure that the wines are true to both the variety and the terroir. Chardonnays are whole-cluster pressed and fermented and aged in French oak on the lees with bi-monthly battonage to add texture and complexity. The Pinot Noirs are cold soaked for five to eight days before fermentation in small, open-top fermenters and aged in a combination of new and used French oak barrels. As with the Chardonnay, La Crema's Pinot Noirs are pure, accurate and reflective of their origin. Outstanding vineyard sources, limited yields and artisanal wine making produce wines that receive high acclaim.
HUON HOOKE - THE REAL REVIEW
'Full yellow colour, buttery, honeyed and slightly rancid aromas, the oak not overdone. The palate is soft and round and almost a little flabby, but retaining enough freshness to keep its liveliness. It's quite forward. There's a little alcohol after-heat, which affects the balance a little but it won't worry devotees of the style. Powerful, rich and full-bodied.'