I have picked this 1.5 tons of Chardonnay on September 5 to retain its fresh acidity. Both the grower Steve Matthiasson and me were quite surprised that the grape chemistries of the grape were almost identical to last year.
Grapes were gently pressed with whole clusters and fermented in French and Hungarian oaks barrels for about 2 weeks. After the completion of primary fermentation, barrels were aged for malolactic fermentation, which took place much longer than last year.
The wine has a bit of malic acid this year unlike the 2018 vintage. We have coarse filtered this year for the stability of wine.
77 case produced