2012 Barrel Fermented Chardonnay
Chardonnay grapes were hand-picked from our low yielding Winemaker’s Block section of our estate vineyard and immediately whole cluster pressed on a cool morning in mid-September. Whole cluster pressing helps to protect the varietal character of the fruit and the presence of stems in the press helps to filter out grape solids from the juice resulting in clean juice with low levels of oxidize-able proteins. The juice was settled cool for 24 hours and then racked to a mix of American and French oak barrels for fermentation. Fermentation progressed slowly at a cool temperature which helps to retain more varietal fruit aromas. Malolactic fermentation was inhibited in order to protect the varietal character of the wine. After fermentation was completed the barrels were stirred bi-weekly for 6 months. During this period the wine was aged sur-lees which added a creamy complexity of weight and the aroma of toast. The winemaking team selected out certain barrels for this blend based on their superior quality. The blend is 50% used 2006 oak from Kentucky forests and 50% used 2006 oak form the Bertrange forest in France. The result is a wine that peaks with strong varietal fruit of apple and citrus and is accompanied by toasty aromas, butterscotch and caramel - and a strong palate weight. The acidity is balanced and helps transform the wine on its way to a complex, lingering finish.
100% WHITE BLUFFS ESTATE VINEYARD
SILVER MEDAL/HIGHLY RECOMMENDED – Eco-Friendly Wine Challenge 2013
WINE MAKING NOTES
Harvest Date: September 10, 2012
Brix at harvest: 21.8
Yeast: VIN 2000
Fermentation: The fruit was whole cluster pressed and allowed to oxidize slightly while in the press pan. The juice was settled with enzymes < 24 hours and then racked to barrels where a cool fermentation was performed for fruit retention. Sur lees ageing occurred for 180 days before the wine was blended, filtered and bottled.
T/A: 0.74 grams/100ml pH: 3.37
Alcohol: 13.6% by vol.
Bottled: August 12, 2013