Paumanok 2004 Barrel Fermented Chardonnay

Harvest Notes:
The summer of 2004 was long and hot. This resulted in clean, unblemished, very ripe fruit. The Chardonnay blocks were harvested and the fruit was loaded directly in the press to avoid phenolic extraction. The free run juice was clarified in stainless steel tanks under refrigeration. Only free run juice was used to make this wine.

Winemaking Notes:
The clear juice was inoculated with the CY 3079 yeast strain, isolated in Burgundy in barrel fermentation. This is a slow acting yeast, which is what we prefer, in order to preserve as much of the fruitiness as possible. The fermenting must was then transferred to our oak barrels where alcoholic fermentation was completed. Thereafter the wine was inoculated with oenococcus oeni to promote the malolactic fermentation. At the same time we started stirring the barrels to keep the lees in suspension. The result is that the yeast cells, that have now finished their fermenting task, begin to absorb the heavier oak flavors. We do this to avoid a reductive character in the wine but also to tone down the oakiness: we want the oak to play a supporting role, integrating well with the fruit rather than featuring it as a recognizable component of the wine.

Tasting Notes:
The Paumanok Barrel Fermented Chardonnay 2004 is a smooth, elegant Chardonnay with subtle toasty, yeasty undertones, and brilliant acidity to the finish.

Technical Notes:

Appellation:	North Fork of Long Island
Variety:	100% Chardonnay
Cooperage:	90% new and older French oak barrels, 10% 6 year-old American oak barrels
Alcohol:	13.5%
pH:	3.58
Total acidity:	6.2 g/l
Harvest:	October 2 & 5, 2004
Brix at Harvest:	22.0
RS:	0.2%
Bottling Date:	September 14, 2005
Release Date:	July 15, 2006
Production:	893 cases