2014 Hungarian 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 Hungarian oak barrels impart to the wine lovely aromas of toasted apples and a touch of smoke in the 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 Hungarian oak barrels. Primary fermentation and full malolactic fermentation, both co-innoculated and sequential.
Alcohol by volume. 13%
Residual sugar. 0.1%
IRF sweetness scale. Dry
Aging. 15 months in Hungarian 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. 16342-001-000369
Year first produced: 2009
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 Hungarian Oak Chardonnay
- At our winery in Fairport.
- At CasaLarga.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 Hungarian Oak Chardonnay exhibits lovely toasted apple notes and a touch of smoke in the finish.
Pairing suggestions. Chicken, pork, and pasta in mushroom and other creamy sauces, salmon, and light curries.