2003 Chardonnay Grapes

When deciding the exact moment to harvest Chardonnay, the goal is to match sugar content, acidity and phenolic maturity in the grapes. 

Domaine Sainte Rose harvested the Chardonnay on the 13th of August when the grapes registered 13.75 Baumé and had an acidity content of 5.5 grams/litre H2S04.  The quality and health of the fruit was exceptional, due to the hot dry summer! The harvest was conducted at night to ensure that the grapes were picked at a cool temperature thus ensuring that the fermentation process did not begin until the desired moment.  Fermentation occurred once the grapes were safely in a temperature controlled environment.

The Chardonnay yields were exceptionally low this year (25 hectolitres per hectare) due to the hot dry summer and our newly adopted pruning techniques.

As a variety, Chardonnay benefits from barrel fermentation and/or aging in oak barrels. Aging in oak creates a more intense nose and length on the palate. It creates a wine that is full bodied and full of complex flavours. Fermentation in oak produces flavours such as vanilla, coconut and toast. The length of time spent in oak varies according to the grape variety, but also according to the type of oak used and how old the barrel is.  Twenty five percent of the Chardonnay juice will be barrel fermented with a portion thereafter going on to be barrel aged.

Domaine Sainte Rose produced three Chardonnay based wines from the 2003 Vintage:

Le Canicule Chardonnay- Barrle fermented Chardonnay

Le Vent Du Nord- Unoaked Roussanne/Chardonnay

Le Pinacle Chardonnay- Barrel fermented and aged in oak for 12 months.

Vintage Pictures:

Night time picking	A bin of Chardonnay	The mark	The juice
Destemma in action