2012 Chardonnay Ferrington Vineyard
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To capture all the flavor, without extracting excess tannin, we chose to press whole clusters as the grapes arrive at the winery. After chilling and settling the juice was barrel fermented in 50% new barrels and 50% second use barrels from 5 different cooperages. A selection of Cadus, Billon, Radoux, Doreau and Rousseau barrels were used to impart their own unique character. We love how second use barrels impart delicate oak and give us the softness and flavor development from aging in small cooperage. Two separate lots were fermented with it’s own yeast strain. Each yeast strain has a tendency to accentuate certain flavor components as well as texture. We aged the wine sur lie for 13 months, with regular stirrings to suspend the yeast. Aging on the yeast and regular stirring adds a creamy texture to the wine as it ages and another layer of complexity to mingle with the variety of oak. We also love the delicate biscuit and toastiness that emerges over time. The final technique we feel is trademark of La Rochelle Wines. The wine is aged in the bottle until we feel all of the components of flavor and texture come into balance. By making wines that take time to integrate in the bottle, the wine will have longevity and layers of complexity will be added over the years.
Sunset Magazine Gold Medal - Best of Class