Wlffer 20th Anniversary Wine Series 2006 Wlffer Estate Vineyard "Descencia" Botrytis Chardonnay Each of the Wlffe...Read more...
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Wlffer 20th Anniversary Wine Series 2006 Wlffer Estate Vineyard "Descencia" Botrytis Chardonnay Each of the Wlffer 20th Anniversary Wine Series was inspired by an opportunity to push the boundaries of Long Island winemaking, nurtured by Winemaker Roman Roth's profound understanding of the vineyard. Named for a champion horse from the Wlffer Stables, Descencia is a beautiful, grey, 12-year-old Silla Argentina Warmblood. Region Long Island, New York. Produced and bottled in Sagaponack, New York. Under Winemaker/Technical Director Roman Roth's meticulous care, Wlffer Estate Vineyard practices sustainable agriculture. Similar in many respects to conditions in Bordeaux, the local Bridgehampton loam soil, combined with the breeze from the Atlantic, only 2.6 miles away, provides the perfect conditions to achieve the ripeness and acidity necessary for producing Wlffer's signature style: European elegance combined with the typicity of their Long Island terroir. Grapes 100% Botrytis Chardonnay. Style/Taste Deep golden in color. The nose is packed with scents of honey, pineapple, sundried peaches and orange. It reveals lots of vanilla and fine toast with a hint of oak. The mouthfeel is young, vibrant and intense, yet creamy in texture with a beautiful continuation of the fruits that are so apparent in the aromatics. There is a lush silkiness throughout that is lifted by crisp acidity and fine well-integrated vanilla and toasted oak character. The finish is very long and the wine leaves a strong impression of tremendous concentration and perfect balance. This wine will age beautifully and can be laid down for further development. - Roman Roth, Winemaker/Technical Director Harvest The 2006 growing season resulted in an exceptionally clean Botrytis harvest. In the absence of sour rot, 50 pickers set out to collect just over 1000 pounds of pure Botrytis Chardonnay, berry by berry. The Botrytis shriveled berries were hand selected on October 2 and October 3. Technical Data The grapes were placed in a 1-ton bin, stomped, then macerated for 36 hours to release the juice and more fruit flavors. Pressing was completed on October 4. Following the settling of the juice, the wine was racked, and then moved for fermentation in 50% new Allier barriques and 50% small stainless steel tanks. The fermentation proceeded until November 8, and was stopped by racking and chilling the wine into two new Allier barriques for additional aging. By May the wine was clarified and filtered and bottling was done on June 29, 2007. Production was limited to only 1,188 375-ml bottles. Analysis Brix at harvest 34.0 Alcohol 14.2% Titratable acidity 12.7 g/L pH 3.8 R.S. 163 g/l Serving Serve slightly chilled. Best with foie gras, fresh fruits, fruit tarts, fruit sorbets or simply on its own. Released to Wine Club only, Discount already applied.
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