Fall Wine Flight

Fall Flight


2024 Chardonnay

The conditions for chardonnay were perfect in 2024. This was the third year these grapes were harvested by our machine. The volume was a little higher than in previous years and the grape chemistry was perfect, which is shown below. I decided to bring in new French oak barrels and conduct malolactic fermentation, a bacterial fermentation that produces the buttery sensation in Chardonnay.

Characteristics

There will be very little of the buttery sensation as I believe it tends to dwarf the minerality of the grape. Therefore, we stopped the malolactic fermentation when just enough of the acidity has been reduced to a smoother finish. Too much time in new barrels can result in a wine that exhibits too much wood character.

Winemaking & Harvest Notes

• Destemmed and pressed to 1.5 bars pressure.

• 30 ppm SO2 added to juice at pressing to limit oxidation prior to fermentation.

• Fermented in stainless steel, clarified, and added to French oak barrels for 8 months.

Harvest Date: 9/14/24 PH: 3.5. Alcohol: 12.5-13% Brix at Harvest: 22.1

Pairings

Shellfish & Seafood: Lobster, Crab and Shrimp

Pasta: Risotto and Carbonara

Meat: Roasted or Grilled Chicken

Cheeses: Cheddar, Gruyere, and blue cheeses (like Gorgonzola)


Rosé

Produced by harvesting Cabernet Franc at a lower sugar and higher acid content. The grapes were destemmed, slightly crushed, and allowed to soak on skins for approximately 2 hours before being pressed to capture the juice. The salmon, or copper color, is a result of less skin contact.


2023 Chambourcin

Chambourcin is aged in Hungarian and French oak.  This wine pairs well with red meat and heavier pastas with red sauces.


Fall Sangria

Our signature Sangria- house blend red wine mixed with cinnamon sticks and spiced apple cider.