Arcadian Sleepy Hollow Chardonnay 2005

BN#238151

$37.00

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Arcadian

The grapes were handpicked and delivered to the winery in the morning and then whole cluster pressed using a small bladder press. The more delicate, low phenolic juice offsets the lower yeild of whole-cluser pressing. The juice was cold settled for 24 hours and then racked to 48 barrels. Fermentation took place in Sirugue French oak barrels, of which 35% were new wood. With the addition of our temperature-controlled cellar, primary fermentation lasted well over 30 days. Concomitant with the primary fermentation is the malolactic fermentation (a conversion of malic acid to lactic acid), which helps reduce the total acid and soften the wine. The wine was aged sur lee for 22 months to reduce oxygen uptake and to soften the mouth feel of the wine. Barrels were hand-stirred every two weeks for six months to improve the textures of the wine and to promote the release of CO2 to protect the wine during the secondary fermentation. No filtration was required of this wine and only a bit of wine was used to fine out some proteins.