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 2016 vintage was a warm, gentle season, unusually long for the Snake River Valley, with a cool fall. The spring started early and warm, the summer was gentle with lots of days in the 90’s but few over 100 degrees F. September cooled down significantly, allowing the grapes to ripen slowly and the winemaker to pick at exactly the optimal time for the style desired. The yield was ample enough to merit thinning the crop to leave only the best clusters. The white wines are elegant with lively, balanced acids and the reds are intensely fruity with long, textured finishes. 3100 growing degree days.
Aromas of spiced apple cider and ginger give way to flavors of citrus and a hint of toast. The body is medium in weight with a refreshing, 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. Fermentation takes place in 50% stainless steel, 40% neutral barrels, and 10% new oak (French oak and one barrel of Black Locust). 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.
Be decadent and daring with this nuanced Chardonnay. We suggest starting your adventure with elk tartar or curry chicken.
When to Drink
Enjoy now and/or cellar through 2022.
2015- Platinum Award – Best of the Best in Wine Press Northwest
2015- Gold Medal- Idaho WIne Competition
Buy Now » FACT SHEET (PDF)