The summer was warm with moderate precipitation. The harvest season was lighter than the previous year and started earlier than usual. Due to the ripeness of the grapes, it was a short season and all the grapes seemed to come in at once. The chardonnay was extremely concentrated due to a dry, hot summer and reduced yields. The quality of the grapes lead to it aging well in oak and earned the Dean’s List accreditation.
Winemaker's Pairing Suggestion: I would enjoy this with scallops in cream sauce or buttered popcorn. A roast chicken would also work well with Herbs de Provence.
Appellation: St. David’s Bench
Vineyard: Donald Ziraldo Vineyard
Harvest Date: September 27, 2018
Residual Sugar: 0 g/L
Total Acidity: 6.0 g/L
pH Level: 3.68
Cellaring Recommendations: Drink now through 2028
Bottle | 750 ml