Description
Winemaker Notes
The Chardonnay fruit was machine harvested at night in September 2018; the ripeness was at 24 Brix. The fruit was processed fi rst thing in the morning through our Bucher Press at the winery.The juice was chilled to 34F and settled for 5 days. At this time, the juice was allowed to warm to 54F when it was inoculated with yeast. Fermentation lasted 35 days. The ferment temperature was maintained at 54F, this temperature helps retain the more subtle aromas and flavors of the wine. Post ferment, sulfur dioxide was added to the wine. The wine was left on gross lees for an extended 54 days before racking.Storage was at 58F in closed stainless steel tanks. French oak adjucts were added to the tank for 3 months prior to bottling,adding lovely oak characteristics to the wine. The fermented wine was then cold stabilized and heat stabilized in preparation for bottling
