Chalk Hill Estate

WINEMAKER'S NOTES

The fruit from the 1999 vintage was intense and beautifully flavored following a long growing season. A quarter of the juice fermented in tank with cultured yeast to maximize varietal character, while the balance was racked directly to barrel to ferment only with natural yeast. All wine was then aged in oak (23% new), and allowed to complete malolactic fermentation.
Complete Winemaker Notes

TECHNICAL INFORMATION

Blend:

83% Sauvignon Blanc, 17% Semillon

Vineyard:

Estate

Appelation:

Chalk Hill

Ageing:

Nine months sur lies, 23% new oak

Fermentation:

76% in barrel, 42% native/58% cultured yeasts, 100% natural malolactic

Harvested:

October 4 - 9, 1999, October 21, 1999 (Semillon), Brix 24.2°, T.A. 6.7 g/l, pH 3.35

Bottled:

August 2000, T.A. 5.8 g/l, pH 3.50

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