Winemaking Notes:
This wine was produced in the traditional Burgundian fashion including partial barrel fermentation and complete malolactic fermentation. Its flavors and aromas are as unique as the various climates.
Tasting Notes:
Bright aromas of tangerine, peach and apricot with a supple mouthfeel and silky finish.
Food Pairing Notes:
Serve with seafood, light pasta dishes, sautéed or grilled chicken.
Technical Notes:
Appellation: |
New York State
|
Varietal: |
100% Chardonnay
|
Growing Conditions: |
A cool, late spring followed by a dry, hot summer
|
Harvest: |
October 2-4, 2004
|
Brix: |
20.8 degrees |
Alcohol: |
13%
|
Aging: |
1/3 in used French oak for 7 months |
Bottling Date: |
August 3-5, 2005
|
Production: |
1235 Cases
|