06 Stratton Lummis Carneros Chardonnay No Oak

The grapes are whole cluster crushed directly to press. The juice is then fermented completely dry in a stainless steel fermenter. Fermentation is between 55F to 70F and lasts for a period of eight weeks. After fermentation, the wine remains on its initial fermentation lees for approximately 60 days. The wine is then racked and inocculated with malo-lactic bacteria. Because of the temperature of the wine, the malo-lactic fermentation takes almost six months. The remaining lees are stirred continually. The wine is chilled to 40F where it rests until bottling. "TWO AND A HALF STARS" - San Francisco Chronicle!

Tasting notes: A light color is matched by zesty natural acidity which balances the richness and depth this wine has on the finish. Because NO OAK is used in aging, the delicate aromas of pears, lemons and peaches shine through. This wine is the perfect marriage of the best of Chablis and Carneros.

ph: 3.5
TA: 0.62
Alc.: 14.5
Brix at Harvest: 25.6
Havest Date: Sept. 14
Vineyards: Selected rows from Alta Vista 2 and 3. French Dijon clones 95 and 96. My buddy Jim who farms this vineyard has been growing grapes longer than I have been making wine.