The Winter of 2018 was cold and moderately dry which led to a late budbreak and bloom. Summer temperatures were ideal with warm days and cool nights. The ideal ripening weather continued through the Fall. We began harvest on September 11.
Just pressed Chardonnay juice resembles unfiltered fruit juice. The clearer the juice, the fruitier the fermentation will be, so we clarified the juice by cold-settling it overnight at 48° F allowing the sediment to settle to the bottom of the tank. We then moved the juice and inoculated it with yeast. We used four different strains of yeast, each providing a unique flavor profile to the wine.
To add complexity and depth, we fermented 50% of this wine in French oak barrels giving it a roasted nuts aroma and greater weight on the palate. The remaining 50% was fermented in stainless steel tanks at 54° F to retain more of the grapes’ aromas of citrus and tropical fruit. After alcoholic fermentation, 40% of the wine underwent malolactic fermentation, converting the wine’s natural malic acid to the softer lactic acid, adding a buttery character to the aroma and a rich, creamy texture on the palate. Aged for nine months in French (88%) and American (12%) oak, then bottled in July 2019.
At our Annual Vertical Tasting in May 2021, we tasted the 2018 and here are our notes: Young. Floral, Bartlett pear, grapefruit blossoms and candied lemon peel. Approachable. Nice richness on the palate with flinty, sweet vanilla and toasted bread flavors.
23.0° Brix sugar
0.68 g/100 mls acidity
0.54 g/100 mls acidity