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Varietal: 100% Chardonnay, certified Salmon-Safe & L.I.V.E.
Start of Harvest: October 20, 2009
Sweetness at Harvest: 22.4º Brix
Vinification Techniques: Whole cluster pressed directly to 16.6% new French Oak barrel, native yeast, barrel fermented with sur lie aging. 100% malolactic fermentation completed
Soil Type: Young, volcanic and sedimentary Woodburn soil
Clone Name: Dijon clone
Alcohol by Volume: 13.65%
pH Value: 3.51
Titratable Acidity: 5.6 g/L
Residual Sugar: 2.4 g/100mL
Cases Produced: 175
Start of Harvest: October 20, 2009
Sweetness at Harvest: 22.4º Brix
Vinification Techniques: Whole cluster pressed directly to 16.6% new French Oak barrel, native yeast, barrel fermented with sur lie aging. 100% malolactic fermentation completed
Soil Type: Young, volcanic and sedimentary Woodburn soil
Clone Name: Dijon clone
Alcohol by Volume: 13.65%
pH Value: 3.51
Titratable Acidity: 5.6 g/L
Residual Sugar: 2.4 g/100mL
Cases Produced: 175



