Grapes were crushed and destemmed and then macerated for two days before being pressed. Settled juice was allowed to brown and then moved into a single stainless steel tank to ferment via ambient yeast. Fermentation continued into August of 2017, including full malolactic fermentation. After 22 months on it’s lees the wine was racked and then bottled by hand without fining or filtration. TASTING NOTE: A plump, leesey chardonnay with marzipan, pear and lemon flavors. The wine is completely dry with firm acid structure and a limestone tinged finish. SENECA LAKE VINEYARD: In and around Lodi, New York on the eastern shore of Seneca Lake, grower Mark Wagner maintains nearly seventy acres of vines contained in six separate plots with soils mostly composed of deeper loam over shale and limestone. Green mulching and cover crops are used to manage weeds and vines are meticulously cared for with an eye towards sustainability. These vineyards produce classic Finger Lakes wines with wonderful balance and clarity.