Leading with lemon, ginger, and cinnamon, the nose gives way to almond skin and ripe pear. Flavors of pineapple, guava, and mango are accented by the weight and concentration of the palate.
Estate Vineyard Block: CH1
Tons: 12.5
Yeast: Exotics SPH
Cold Soak: No
Fermentation Duration: 12 days
Malolactic Fermentation: No
Oak Treatment: 5 Peter DiVivi light toast Sheldrake Point oak staves added to tank during fermentation
Additional Notes: Wine rested on lees for 2 months
Appellation: Finger Lakes
Varietal Composition: 100% Chardonnay
Brix at Harvest: 21
Alcohol: 12.5%
Residual Sugar: 0.7%
Acid: 8 g/L
pH: 3.63
Harvest Date: October 21, 2017
Bottling Date: June 20, 2018
Cases Produced: 748
Vegan Friendly: Yes
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