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February 02, 2011


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13.8% ABV!? Really? I thought 2009 had been a cooler than normal vintage even by East Coast standards and with a lot of rain during harvest time...

2009 was a cooler than normal season but actually was a very mild harvest season with very little rain, which for those whom waited created perfect ripening conditions. We harvested this Chardonnay on October 17th a full month later than the 2010 Chardonnay. Additional hang time accounts for higher sugar and ripeness even in a cooler year.
Also conversion rates from sugar to alcohol vary from 0.55%w/v-0.64%w/v depending on many factors, being wild fermented can be quite unpredictable.
This Chard picked at 23 Brix could have a potential alcohol of 12.65%-14.72% depending on the rate of conversion.
The number is not that important but I personally like having the true alcohol on the label of all my wines, as well, we are putting ingredient lists on our labels all in the name of full disclosure.

Forgetahboudit!! and enjoy the wine!

Another vote for Long Island whites! May they continue their rise to ascendancy.

We just cracked our one bottle by accident (thought it was the regular bottling). It's really good now--the oak is well integrated and my wife (who casts a wary eye at any Chardonnay) really likes it.

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