Wine Review & Notes
The winemaking for the Unoaked Chardonnay begins with a pre-sort to make sure only ideal clusters are vinified. After this, the grapes go straight to press as whole clusters. The juice is pumped to tank where it is settled for 48 hours before racking to a new tank to start fermentation. Fermentation is started in tank and is kept at 60 degrees throughout fermentation. The wine is fermented to the desired dryness and then SO2 is added and the temperature is dropped to 40 degrees. After racking off of the yeast the wine is heat and cold stabilized. The wine is then filtered and bottled under screw caps in late May.
The Airfield Estates Unoaked Chardonnay is pale straw yellow in color, has aromas of citrus fruit and on the palate is crisp, dry and refreshing. Vibrant acidity and zesty flavors of grapefruit and lemom-lime. Ready to drink now.