Chalk Hill Estate

WINEMAKER'S NOTES

Whole cluster pressing gently extracted the essence of the fruit, which reached full ripeness, like a Vendange Tardive style in Alsace. The juice fermented in both barrels and tanks, and the latter racked to barrel immediately after fermentation. A combination of native and cultured yeasts was employed to promote complexity of flavors. The wine aged in neutral cooperage and the lees were stirred biweekly throughout to enhance the wine's mouth feel and structure.
Complete Winemaker Notes

TECHNICAL INFORMATION

Blend:

100% Pinot Gris

Vineyard:

Block K

Appelation:

Chalk Hill

Ageing:

Eleven months sur lies

Fermentation:

35% natural yeasts, 52% in barrel, 48% in tank

Harvested:

August 15, 1997, Brix 23.4°, T.A. 5.5 g/l, pH 3.46

Bottled:

September 16, 1998, T.A. 6.3 g/l, pH 3.44

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