Focus: White Wines

Today our goal is to get through stirring and topping our white wines.  We have so2'd all whites so we're also checking the free so2 and adjusting accordingly.  The white wines we have in barrel from the 2007 harvest are, Chardonnay from 4 different vineyards, Sauvignon Blanc and Semillon both from Klipsun Vineyard located in the Red Mountain AVA.  All of these wines were fermented in french oak.  The reason for sur lie ageing and the stirring of the lees is to enhance the mid-body and complexity of the wine.  It will also improve the aging potential of these wines by its contribution of oxidizable particles.  In the Chardonnays malo-lactic fermentation was 50% complete, this leaves some of the natural acidity left which I like, it helps balance out the round mouthfeel.  My goal is to create balanced wines with great varietal expression.

Cheers!  Holly