The grapes were pressed and fermented in neutral puncheon (132gals) and barrels with about 31.7% new French oak inserts for 6 months. Barrel fermentation adds texture and depth extending into the finish. After the fermentation process was complete, a unique clarification step began in which the yeast cells, excess tannins, and proteins were removed. After filtering, the wine was then transferred or “racked” into oak barrels selected for their specific flavor profiles. The clarified wine was then racked into yet another vessel and prepared for future aging and bottling.
After the clarification and final racking, we aged our 2017 Chardonnay in oak barrels a full 17 months to soften the flavor profile of the wine before bottling. Aging the wine in oak barrels produces a smoother, rounder, and more vanilla-flavored wine as the wine absorbs aspects of the French oak barrels. Barrel aging also increases the wine’s exposure to oxygen, which decreases tannins and helps the wine reach its optimal fruitiness. After aging, our wine was bottled with first-rate Diam 10 corks in premium Burgundy glassware. Each bottle is labeled with gold embossed textures and gold foil on the neck.