Description: Blacksmiths Chardonnay is fermented and aged in small French oak barrels making it reminiscent of French white burgundy. The Pacific Northwest's cool climate produces grapes with good acidity and richness resulting in balanced wines that pair beautifully with food. This Chardonnay has flavors of apple, peach and vanilla.
Vinification: The grapes are hand picked, hand sorted and pressed at Kestrel Vineyard in Washington state, chilled to 28 F. This ensures the grapes are processed at their peak flavor. The juice was held at 30 F and delivered to the winery where it was transferred to small French oak barrels of which about a third were new. When the temperature reached 45 F, the must was inoculated with two different yeast strains. The wine goes through primary (sugar to alcohol) and secondary (malo-lactic) fermentation and then is aged for 11 months. The wine is then hot and cold stabilized and bottled.
2006 Update: The 2006 vintage was fermented in stainless steel and will be released as an unoaked Chardonnay. This new method of making Chardonnay is gaining popularity and makes a wine that pairs well with food.
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