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Stephen’s Cellar
Chardonnay |
2005 Chardonnay
McBride Vineyard
This vintage inaugurated a change in style for my Chardonnay. In the previous 32 years in making Chardonnay, traditional Burgundian techniques were used. I changed to a more modern and personally preferred method. The fruit came from our neighboring MacBride Vineyard. After receiving the cool early morning picked grapes September 22, they were whole cluster pressed. Most of the juice was transferred to a tank and refrigerated down to 55*F with the balance transferred to new, one and two year old French and American barrels. In years past, all the juice went to barrel and no refrigeration was used. The tank and barreled juice was inoculated with CY3079 yeast. After 10 days in tank the 12* brix juice was then barreled. The barrels’ lees were stirred occasionally for a couple months then allowed to sit undisturbed until racking and fining in April. In August the wine was filtered and bottled. The change in technique retained more fruit aroma and crispness. I think this beverage is more food friendly rather than an oak, butter and alcohol concoction. This wine’s aroma of citrus and tropical fruits enhanced with a touch of toasty oak make this beverage wonderful for any occasion.
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