After 24 hours of chilling this fruit was whole cluster pressed using a very gentle Champagne program. After 24 hours of natural settling the clean juice was racked to 6 French oak barrels and inoculated with 2 different yeast strains.
Primary Fermentation was completed in 14 days at which point the barrels were racked and returned and then topped off. 50% of the barrels were allowed to go through secondary fermentation while the remaining barrels were sulfured to prevent the onset of secondary fermentation.
The wine was matured on the fine lees for 10 months with twice weekly stirrings.
Prior to bottling the wine was both protein and cold stabilized and sterile filtered through a 0.45 micron plate and frame filter. Bottling took place August 10th, 2011.
Color – Pale with straw hues
Nose – Flinty and Mineral undertones, butterscotch, green apple and bosc pears
Palate – Baked apple, vanilla, sugar cookie, melba toast and vibrant acidity.
Case Produced – 145 cases
Blend 100% Chardonnay
Analysis: Alcohol 14.4%
Cellar: Skin Contact None – whole cluster pressed
Yeast QA23 and RHST
Fermentation Cote D Or, French Oak Barrels
Lees Aging 10 months on fine lee
Harvest Date 24th August 2010
Lobster Risotto, Scallops, Brie and Camembert Cheese
Aging Potential – up to 5 years
Soil Type – Shale and Limestone
Cropping levels – 2.3 tons per acre
Training system – V.S.P, spur pruned vines