Huge floral aromas linger with honeysuckle and rose. Layered, bright flavors of peach and kiwi give way to a citrusy finish.
Hand-harvested, estate grown Chardonnay was 90% whole cluster pressed and 10% skin fermented. The secondary fermentation was inoculated with DV10 and allowed to mature on yeast lees for 18 months before disgorging contributing to the wine’s delicate, opulent bubbles. Sample trials done in Dec. 2015 showed the wine to be balanced and refreshing so we opted out of any additional sugar dosage treatment. The term for this is “Brut Nature” or “Zero Dosage” denoting the very driest style of sparkling wines with less than three grams of residual sugar per liter of wine. 100% Chardonnay
RESIDUAL SUGAR: .2% ALCOHOL: 12% BOTTLING DATE: 7/11/14 DISGORGING DATE: 12/16/15
This hand-crafted vintage from the productive harvest of 2015 is Atwater Vineyard’s third Merlot. Pleasingly soft on the palate, this French oak-aged wine is classically rich with well integrated tannins. Reminiscent of black cherry aromas, ripe plum and toasted chocolate.
An Atwater first. 100% whole cluster fermented a.k.a. carbonic macerated, whereby fermentation occurs inside the broken grape. Pressed off @ 7% finished primary fermenting in barrels. Must received 1g/l tartaric acid. Aged 9 months in neutral French and American oak barrels. RESIDUAL SUGAR: .1% ALCOHOL: 13%