2014 French Oak Chardonnay
Estate Grown and Bottled
White oak barrels bring intriguingly different flavors to wine depending on the wood’s origin. The natural oils in our French oak barrels impart to the wine aromas of butter and citrus and long creamy finish.
Grapes. 100% Chardonnay
Appellation. Finger Lakes
Harvest date. October 9, 2014
Viticulture notes. We grow four different clones (subspecies) of Chardonnay grapes at Casa Larga. Our vineyard crew thins leaves and clusters to ensure proper ripening and tannin development. Grapes for our Winemaker series Chardonnays are allowed extra ripening time to develop a richness that will later harmonize with the oak flavors extracted from barrels.
Winemaker. Matt Cassavaugh
Fermentation. In French oak barrels. Primary fermentation and full malolactic fermentation, both co-inoculated and sequential.
Alcohol by volume. 13%
Residual sugar. 0.1%
IRF sweetness scale. Dry
Aging. 15 months in French oak barrels.
Acidity. pH 3.5, TA 6.4 g/L
Bottle volume. 750mL
Bottling dates. August 30, 2016
Production. 56 cases 750mL
Wine series. Winemaker
TTB ID. 16342-001-000360
Year first produced: 2003
Winemaking notes. Chardonnay juice for this wine
is fermented in 225-liter barrels of French white oak. The resulting wine is then aged on its lees, stirring every 10-12 days to increase body and aromatic complexity. The wine undergoes full malolactic fermentation and aging in these barrels for 15 months.
Enjoying our French Oak Chardonnay
- At our winery in Fairport.
- At selected wine stores in New York state.
- At com for direct shipment to residences and workplaces in 37 states.
Aging: Store at cool temperature (55º-60ºF) and out of direct sunlight. This wine can age gracefully in bottle when stored in this way. Tannins will become more rounded and the color will darken with time. We still recommend that this wine be enjoyed while relatively young and fresh, i.e. within roughly 3 years of bottling.
Serving temp: 55º-60ºF
Tasting notes. Our French Oak Chardonnay exhibits lovely aromas of butter and citrus and a long creamy finish.
Pairing suggestions. Poultry, pork, and pasta in béarnaise, mushroom and other creamy sauces, and salmon.