Food Pairings: Viticulture Notes: Winemaking Notes

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Food Pairings: Viticulture Notes: Winemaking Notes

“WILD FERMENT” VINTED. 2018 TASTE: A clean, crisp, unoaked Chardonnay with flavors of apple, lemon meringue, pineapple, honey and hints of butter cream. The “wild” fermentation enhances both the aromatics and the fruit flavors, allowing the true varietal characteristics of Chardonnay to shine through. FOOD PAIRINGS: APPELLATION: This wines pairs wonderfully with roasted chicken or pork Clarksburg loin, any seafood dish, including lobster and crab, roasted root ALCOHOL: vegetables and creamy pasta dishes. !".#$ by Vol. RESIDUAL SUGAR: VITICULTURE NOTES: %.& g/!%% mL ($) The Chardonnay grape is one of the leading white grape PH: varieties in the world for production of high quality white ".#' wines. Its origins have been traced back to the Burgundy TOTAL ACIDITY: region of France, and it has been a part of the emerging (.% g/L as Tartaric Acid California wine industry since the late 1800’s. The Clarksburg HARVESTED: appellation is ideal for producing it, mainly due to its ideal September ", &%!) microclimate. Our vineyards enjoy warm Mediterranean-like BRIX AT HARVEST: weather, which allows for flavor development. They are also &".)˚ Brix Average exposed to cool maritime breezes that come in the evenings, BOTTLED: maintaining the grapes’ fresh acidity. January &!, &%&% WINEMAKING NOTES: PRODUCTION: "## cases Our “Wild Ferment” Chardonnay was made by harvesting the grapes in the cool morning, then quickly pressing the juice away from the grapes. The juice was cold settled in a chilled stainless steel tank, and racked off any solids. The juice was allowed to sit cold until a spontaneous fermentation began. After 30 days of fermentation, the wine was racked again, and allowed to sit on the natural yeast lees for several months before bottling. The sugars in these grapes were fermented using “wild” yeast and the wine underwent 100% secondary fermentation using “wild” bacteria. .

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