2006 Chardonnay

Harvest Notes: The Chardonnay was harvested via mechanical harvester on the 19^th and 20^th of September 2006; containing a brix content of 24.7^o at harvest. We left the Chardonnay to settle in a cold tank for 24 hours, then moved to American oak barrels for fermentation. 50% of the barrels were new oak. The fermentation process took approximately 12 days under a constant cool environment. Half of the wine was transferred to French oak barrels. We started Malolactic fermentation on 25% of barrels and left them to sit on lees for 2 months. (Sir-Lee)—French for "on the lees". Some white wines are barrel-aged in contact with dead yeast cells to produce a richer, yeastier-tasting wine. The lees were stirred daily to mix and awaken the aromas and flavors for a more complex wine. We aged the Chardonnay on oak for 15 months. We bottled 559 cases in February 2008. Alcohol is 14.82%, pH 3.84, TA 4.4g/Ltr, 0.05% RS.

Color: Straw with a light golden hue.

Nose: Pleasant creamy vanilla aroma with toasted cedar and tropical flavors. Clean.

Palate: Cream and vanilla coming through with some toasty caramel flavors and a hint of butter. Finishes slightly warm but leaves you with a lovely caramel taste, great length.

Drink by: Now until 2012 if cellared correctly.

Pair with: Crab cakes, olives, oysters, stuffed clams, smoked salmon, chicken, pork and shrimp with creamy sauces. The light, fruity flavors of Caribbean cooking are also a great complement. Make sure you serve the Chardonnay cool at around 52-59^oF.