Dr. Konstantin Frank Vinifera Wine Cellars Chardonnay 2006

Winemaker's Notes:

Vinification: The grapes were crushed, pressed and the juice was cold settled. 70% of the juice was fermented in French oak barrels at low temperature and the rest was fermented in stainless steel. 10% of the blend went through malolactic fermentation before being aged for 10 months in oak. The Chardonnay was blended, cold stabilized, filtered and adjusted for bottling. Description: The nose begins with an intense blend of lemon and grapefruit, then expresses nutty aromas such as almonds. This is followed by subtle notes of vanilla, honey and butterscotch. The mouth has a supple texture and a buttery taste that is carried on by the acidity before finishing off with a hint of oak. 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 % Acidity: .63g/100 ml pH: 3.48 Sugar: 0.1 %

Region: USA » New York » Finger Lakes

Vintages

  • 2006

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Color: White
Varietal: Chardonnay
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Dr. Konstantin Frank Wine Cellars:
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.
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


Vinification: The grapes were crushed, pressed and the juice was cold settled. 70% of the juice was fermented in French oak barrels at low temperature and the rest was fermented in stainless steel. 10% of the blend went through malolactic fermentation before being aged for 10 months in oak. The Chardonnay was blended, cold stabilized, filtered and adjusted for bottling. Description: The nose begins with an intense blend of lemon and grapefruit, then expresses nutty aromas such as almonds. This is followed by subtle notes of vanilla, honey and butterscotch. The mouth has a supple texture and a buttery taste that is carried on by the acidity before finishing off with a hint of oak. 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 % Acidity: .63g/100 ml pH: 3.48 Sugar: 0.1 %

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