Description
We harvested the Chardonnay grapes into small bins at night and rushed them to our winery. After gently pressing the whole clusters, we barrel fermented thirty percent of the wine in small oak barrels to add layers of flavor and texture complexity, while the remaining blend was fermented in stainless steel tanks. Once in barrel, stirring the lees (yeast) during the 10 months of aging enhanced the silky mouthfeel, and integrated creamy nuances from partial malolactic fermentation.

BV – Beaulieu Vineyard
We harvested the Chardonnay grapes into small bins at night and rushed them to our winery. After gently pressing the whole clusters, we barrel fermented thirty percent of the wine in small oak barrels to add layers of flavor and texture complexity, while the remaining blend was fermented in stainless steel tanks. Once in barrel, stirring the lees (yeast) during the 10 months of aging enhanced the silky mouthfeel, and integrated creamy nuances from partial malolactic fermentation.






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