Dr. Frank Chardonnay 2001
Vinification: The grapes were crushed, pressed and the juice was cold settled. The juice was fermented in French oak barrels at low temperature. The wine was aged, with batonnage, for 10 months with one racking keeping the fine lees in contact with the wine. The Chardonnay was blended, cold stabilized, filtered and adjusted for bottling. Description: The floral and fruity bouquet of this wine with mineral and toasty elements is in harmony with this style of Chardonnay. The aromas of peach, quince and melon on the nose give way to a supple texture with great fruit concentration, vibrant acidity and a long finish. This wine will continue to develop layers of nuances for years to come. This Chardonnay exemplifies the food friendly style that we strive for at Dr. Frank's with good acidity, integrated and not overwhelming oak, moderate alcohol and a wine not dominated by the malolactic character. Analysis: Alcohol: 12.7 % Acidity: .60g/100 ml pH: 3.40 Sugar: 3 g/l or 0.3 %
Dr. Konstantin Frank ignited the “Vinifera Revolution” a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention.