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2004 Stainless Steel Fermented Chardonnay

For the second year in a row, this remains a very unique Oregon Chardonnay. This wine was fermented in stainless steel at cool temperatures to capture the inherent character of Chardonnay. We wanted to produce a wine that tasted more like the fruit we hand harvested, and not like an old barrel.

The wine is even more unique in that it did not undergo a second or “malolactic” fermentation. malolactic fermentation converts malic acid into lactic acid. Malic acid provides the sensation of tart green apples and provides a natural balance to the wine. The result is a wine with very true Chardonnay character.

The fruit for this wine is from 3 small blocks containing 2 Chardonnay clones. The blend is 26% Dijon clone 95 and 74% Dijon clone 76. The combined yield of these three blocks was 2.5 tons per acre.

Suggested food pairings: Oregon Dungeness crab, pan seared scallops over organic greens with pan drippings, oysters on the half shell with a drop or two of Jalapeño Tabasco, smoked black cod with mango salsa, and especially Pacific Rim cuisine. 91 cases produced.