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Case Production: 60
Varietals Used: 100% Chardonnay
Vineyards: The fruit for this wine came from a single vineyard just outside Prosser, WA in the heart of the YaKima Valley.
Winemaking:We gave this Chardonnay just a little extra skin contact time prior to pressing directly into barrel. The yeast, Cy 3079, was specifically chosen to aid in barrel frementation by minimizing the amount of head space required. The lees were stirred by hand on a weekly schedule for four months before allowing the wine to settle in preparation for bottling.
Cooperage:Barrel fermented and aged six months in 100% new oak:51% American, 33% Hungarian and 16% French.
Analysis:
Harvest Date: October 21, 2004
Brix at harvest: 23.0
Final TA: 0.572
Final pH: 3.77
Alcohol by volume: 14.55%
Tasting Notes: Barrel fermented and aged for seven months in new oak, this wine opens with aromas of tropical fruit, kiwi, honey, citrus and almond
that continue into fl avors of honey cake, spice and candied lemon peel. Smooth and creamy from the beginning with a crisp finish filled with vanilla, citrus and melon. For a real treat, chill well and watch it evolve as it warms. Simply amazing!
