2009 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 first lot of chardonnay on the 13th August when the grapes registered 12.8 Baumé and had an acidity content of 4.7 grams/litre H2S04.  The quality and health of the fruit was good. 

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.

Additional Chardonnay was harvested on the 16^th August.  This fruit was taken from a different section of the five hectare block of vines and had benefited from two and a half more days of maturation.  The goal of two separate lots of juice is to have a flavour profile to work with when deciding whether to ferment and/or age in barrels and in deciding final blends.

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.  Some of our chardonnay juice will therefore be barrel fermented with it then remaining in barrels to be barrel aged.

Domaine Sainte Rose will produce four Chardonnay based wines from the 2009 Vintage:

Le Coq Doc Blanc- Oaked

The Sirocco Chardonnay- Unoaked

Le Vent Du Nord- Unoaked Roussanne/Chardonnay

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

Pictures:

Spring	Spring	Spring	A bunch of ripe chardonnay	Bin of Chardonnay