Wolffer Perle Chardonnay Technical Info

The 2014 growing season will go down in history as the vintage with low humidity and lots of sunshine. This rare phenomena for Long Island helped to produce spectacular fruit flavors of a fresh and pure nature with amazing concentration, especially when the crop level was carefully monitored and adjusted down to 2.8 tons per care.
Hand-harvested allowing a very long hang-time on October 28, 2014. The immaculate and perfectly ripe, golden grapes were immediately de-stemmed, crushed and gently pressed. The juice was well-settled for 48 hours at 35˚F, then meticulously racked. All juice was fermented in French oak barriques, 20% of which was new oak. The maximum fermentation temperature reached 80˚F. Thirty percent of the wine underwent natural malolactic fermentation, and the wine stayed sur lie for seven months, with very little bâtonnage. The wine was blended and filtered on June 2, and bottled un-fined on July 28, 2015. Total production was 786 cases.
Brix at Harvest
Titratable Acidity
6.2 g/L
Alc. by Volume
Residual Sugar
Burgundy isolate CY3079