|Wine Type:||White Wine|
Lightly oaked and loaded with vibrant aromas of mixed citrus and pome fruits. Fresh and lively in the mouth with a silky long finish.
8.5 tons of Chardonnay were hand harvested on 10/10/14 with harvest chemistry of 20.1 Brix, a TA of 7.3 g/L, and a pH of 3.28. The fruit was crushed, destemmed, and pressed in a single load. After two days of settling, the juice was racked and warmed to 65°F before inoculation. Twenty Peter DeVivi light-toast Sheldrake Point oak staves were added to the juice, bringing the rate of addition to one stave per 65 gal. The juice fermented for 40 days at ~65°F with malolactic fermentation continuing until late November, at which point it was stopped by chilling. The wine was chilled to 35°F at this point to cold stabilize it. In mid-May, the wine was filtered through 2-micron pads off the gross lees and was heat stabilized on 5/21/15. The SO2 at bottling was 72 ppm.
396 cases were produced
Think simple with this one—like fresh-cut and properly seasoned French-fries. Perhaps an aged cheddar, camembert, and brie cheese plate. Feel free to experiment with seafood in a butter, garlic, and lemon sauce.