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Features
- Winemaking: We picked the Heintz Chardonnay on October 1. The fruit pressed to barrel where it underwent a native fermentation beginning at 24 Brix. The wine was aged in neutral oak. For the first half year the wine was stirred bimonthly. The wine had a slow and steady secondary fermentation. We bottled September 19, 2011
- 95 cases produced
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