In the Vineyard
Production: 90 cases
A challenging winter reduced the crop in our home vineyard. While the quality was excellent, to compliment our production we obtained Chardonnay grapes from our sister AVA in the Grand Valley. The warmer climate and lower elevation in the Grand Valley fostered a Sep. 8 harvest. The harvest of our home vineyard was nearly a month later on Oct. 6.
In the Cellar
As the grapes came in from the field, all of the juice measurements were encouraging:
Total Acidity: 8.0-8.7 g/l
Seeds mostly brown, tastes great, juice temp 50 – 65 F.
The grapes were immediately crushed and pressed, transferred to tank, the juice settled overnight.The early harvest lot fermented in tank for 20 days. The later harvest was transferred directly to barrel and fermented. The wines were consolidated in barrels for aging sur lie style. Malo-lactic fermentation completed in barrel. Following heat and cold stabilization, and 9 months of barrels age, the wine was blended, bottled and prepared for release.