2007 Reserve Chardonnay
|Wine Type:||White Wine|
Pale lemon in color, the wine shows lovely barrel fermentation aromatics that beautifully integrate ripe, Chardonnay fruit with sweet butter wood notes. Medium bodied with a creamy texture, these aromatics are echoed in the wine’s taste with the long, fresh finish also adding a note of minerality. A stylish, barrel fermented Finger Lakes Chardonnay.
On October 11, 2007 three tons of fruit was harvest (21.2 Brix, 5.3 g/L Ta, 3.35 pH). The grapes were whole-cluster pressed and settled. The juice was racked off the gross lees the day after pressing, but kept on the fine lees for an additional 3 days after racking, with cooling, before fermentation. The must was chaptalized to 22.5 Brix, and 1.5 g/L tartaric acid was added during fermentation in barrels. The barrels included five (63%) older French and three new Nevers oak barrels. Fermentation lasted approximately 3.5 weeks in barrel and was followed by malo-lactic fermentation that finished in early January 2008. Battonage (lees stirring) was performed daily from mid-November through mid February. The wines were racked and blended after 10 months in barrel. Technical adjustments included heat stabilization, filtration and SO2 adjustment.
An excellent wine to pair with light meats such as chicken and pork as well as cream dishes and, of course, cheese in its many incarnations.