Wine grapes being prepared for transportation

2004 Chardonnay

Barrel fermented and aged for seven months in new oak, this wine opens with aromas of tropical fruit, kiwi, honey, citrus and almond that continue into flavors of honey cake, spice and candied lemon peel. Smooth and creamy from the beginning with a crisp finish filled with vanilla, citrus and melon. For a real treat, chill well and watch it evolve as it warms. Simply amazing!
Winemaking: We gave this Chardonnay just a little extra skin contact time prior to pressing directly into barrel. The yeast, CY 3079, was specifically chosen to aid in barrel fermentation by minimizing the amount of head space required. The lees were stirred by hand on a weekly schedule for four months before allowing the wine to settle in preparation for bottling. Cooperage: Barrel fermented and aged six months in 100% new oak: 51%
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Yakima Valley







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