2001 Chardonnay American

Retail: $13.00

Released December 2003

Variety: 100% New York State Chardonnay

Technical: The harvest in New York State followed a cool wet summer. Despite the weather, the Chardonnay was able to fully ripen with sugar levels at 20 degrees Brix. 3.5 pH, and 1.1 g/100 ml acidity, Bottled 211 cases on December 17, 2001, pH 3.57, acid 0.72 g/100 ml, residual sugar 0.02%, alcohol 12.2% by volume.

Description: Blacksmiths Chardonnay is reminiscent of French white burgundy. The Northeast's cooler climate produces grapes with a crisp acidity, which results in balanced wines that pair beautifully with food. This Chardonnay has flavors of apple, peach and vanilla.

Vinification: The grapes were contract pressed in New York, chilled to 28 F, and delivered to the winery where it was transferred to 9 small French oak barrels, of which 3 were new. When the temperature reached 45 F, the must was inoculated with two different yeast strains. The wine was fermented to less than 0.05% residual sugar. When the temperature reached 70 F, each barrel was inoculated with Leuconostoc oenos and all barrels proceeded with a secondary malo-lactic fermentation. Once fermentation ceased, the wine aged in the oak for 11 months and was left on its lees, which were periodically stirred. The wine was hot and cold stabilized and bottled.