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2007 Chardonnay
SUMMARY
This wine is made of 100% Chardonnay grapes grown exclusively in
Massachusetts. Grapes were harvested in the middle of October following
one of the driest growing seasons in the past 15 years. It is a dry
white wine aged in a combination of new and old French oak barrels for
6 months. Who says that all barrel-aged Chardonnay is buttery and oaky?
Alc. 13.6% By Vol. / 750mL
CUSTOMER
REVIEWS
<<I served the Chardonnay to friends last night and it
was a hit. I also got to share your story.>>
Judy Anthony, Jamaica Plain, MA
<<Just a note to say that your Chardonnay was
delicious! We all enjoyed it very much!>> Kelly
Maloy, Boston, MA.
TECHNICAL
DATA
Appellation: 100% Massachusetts
Vineyard: Running Brook Vineyards (Westport & Dartmouth)
Grape Composition: 100% Chardonnay
Alcohol: 13.6% by Vol.
Residual Sugar: 0.5g/L
Winery price: $14.40 Travessia Wine Club / $16 Regular
PRODUCTION
NOTES
The 2007 growing season registered one of the lowest amounts of
rainfall in Southeastern Massachusetts for the past two
decades. In fact, several weeks passed during mid-Summer with
no considerable amount of rainfall. As a result, grapes
reached an excellent degree of ripeness with good flavor
intensity. Yield was just short of 3 tons per acre.
Even ripeness across vineyard blocks allowed us to harvest with a single pass.
At the winery grapes were gently de-stemmed and pressed. The
juice was fermented entirely in stainless steel tank.
Fermentation was completed in 3 weeks at an average temperature of
58F. The wine settled in tank for 3 months before
simple bentonite fining to accomplish moderate heat
stability. Cold stabilization was achieved naturally during
the winter months when winery temperature reached
approximately 40F for several weeks. Partial malolactic
fermentation took place in oak barrels. Six-month aging in
100% French oak barrels - 20% new barrels, 80% moderately used
barrels. A very low amount of sulfite was added to this
wine. Bottled on August 27th, 2008. Released on
December 14th 2008. 440 cases produced.
ADDITIONAL
TECHNICAL INFORMATION... For the wine geek in you! :-)
| TA: 6.13g/L |
pH: 3.7 |
| Free SO2: 10ppm at bottling |
Total SO2: 60ppm |
| Yeast: CY3079 |
MLF: 61% |
| Oak Aging: 6 Months |
Age of barrels: 20% new,
80% 3, 4, 5 year old |
| Vine Age: Average 7 years |
Harvest Date: October 25, 2007 |
| Harvest Method: 100% hand picked |
Brix at Harvest: 23.2 |
| Fining: Bentonite |
Filtering: 0.45 micron |
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