Cinder Small Lot Series
ChardonnayBuy Now »
“With this wine we give you a Chardonnay with balance. Fermentation in mostly neutral oak barrels preserves the fresh fruit aromas and develops a round, silky texture. A subtle percentage of new oak barrels add a touch of vanilla and spice while respecting the smooth finish.”
—Melanie Krause, Winemaker
The 2015 vintage was not only our 10th anniversary harvest, but also Idaho’s 2nd hottest year on record. This resulted in an early harvest for this milestone vintage, with our first fruit coming into the winery the last week of August, and getting our average heat accumulation to 3400. The Snake River Valley started cooling off around mid-September, which helped develop flavors. Yields were small due to a 2014 November freeze, and cold weather during bud-break in April. We can certainly say that Mother Nature threw us a curveball of conditions as the growing season presented itself quicker, with budbreak in early to mid-April, gradual warming in May with temperature spikes in June. July and August were relatively tame, before cooling off to the 70’s and 80’s for September and October. These conditions created highly aromatic whites, and mature, flavorful reds. Mother Nature gave us a few grey hairs in 2015 but what she served us in the end was worth it!
Aromas of pine and clove give way to flavors of citrus and vanilla. The body is medium weight with a light, tart finish.
Grapes are hand-picked in September, pressed whole-cluster. Juice is settled to clarify, then put into barrels for fermentation. Native and commercial yeasts are used. Barrels are a blend of American and French oak with 10% new barrels. After the primary fermentation, all the barrels undergo malolactic fermentation with lees stirring. Aged in the barrels for 8 months. Wine is filtered and bottled in May.
Choose your favorite quiche, or salty serrano ham with cantaloupe or serve up some rich bisque!
2015 Chardonnay – Platinum Award – Best of the Best 2016 – Wine Press Northwest
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