2007 Barrel Fermented Chardonnay WINEMAKER NOTES The summer of 2007 was memorable. Spectacular conditions in June - warm, dry and breezy - allowed for a near perfect fruit set and subsequent large yields. It was a long, hot summer with a remarkable stretch of blue skies and plenty of sunshine in late August and throughout September. This allowed for the Chardonnay grapes to reach full ripeness. The vineyard yielded about 2 tons per acre. The Chardonnay blocks were harvested and the fruit was loaded directly in the press to avoid phenolic extraction. The free run juice was clarified in stainless steel tanks under refrigeration. Only free run juice was used to make this wine. The clear juice was inoculated with the CY 3079 yeast strain, isolated in Burgundy in barrel fermentation. This is a slow acting yeast, which is what we prefer, in order to preserve as much of the fruitiness as possible. The fermenting must was then transferred to our oak barrels where alcoholic fermentation was completed. Thereafter the wine was inoculated with oenococcus oeni to promote the malolactic fermentation. A fraction (about 5%) of barrels were held out and fermented with "natural" ambient yeast, furthering the overall complexity of this wine. At the same time we started stirring the barrels to keep the lees in suspension. The result is that the yeast cells, that have now finished their fermenting task, begin to absorb the heavier oak flavors. In the end the yeast cells go through autolysis, which gives a certain creaminess to the wine. We do this to avoid a reductive character in the wine but also to tone down the oakiness: we want the oak to play a supporting role, integrating well with the fruit rather than featuring it as a recognizable component of the wine. TASTING NOTES Offers attractive aromas of apple, yeast and butterscotch. It is medium-bodied with rich melon and apple flavors and a crisp, balanced finish.

TECHNICAL INFORMATION Appellation: North Fork of Long Island Variety: 100% Chardonnay Cooperage: 10% new and 90% older French oak barrels Alcohol: 13.0% pH: 3.65 Total acidity: 6.9 g/l Harvest Dates: October 5, 2007 Brix at Harvest: 22.0 Residual Sugar: 0.1% Bottling Date: June 17, 2008 Release Date: January 1, 2009 Production: 1088 cases BUY NOW!