2018 White Lies Chardonnay

Winemaking:
Harvested in Middle September in the cool morning hours, the grapes were then sent to gently press out the juice. After pressing the juice was cold settled for 72 hours, then clean racked to begin fermentation. Inoculated with CH9 Chardonnay yeast, the wine was fermented at 60 degrees. A cooler fermentation was used in order to showcase the wines bountiful fruit aromas. Decreasing at about 1-2 brix per day the fermentation lasted about 3 weeks and was fermented dry. After fermentation was completed the wines lees were then stirred twice a month for two months. By stirring the lees, this creates more roundness on the palate. After two months of lees stirring the wine was then stabilized and cleaned up. We used a mix of stainless steel and neutral oak to minimize the traditional chardonnay flavors. The result is lighter and crisper with the flavors of the fruit shining through.