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J. Lohr October Night Chardonnay 2011

MSRP: $25
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Tasting Notes:

Floral aromas with lemon curd, beeswax and toasty vanilla. A wonderfully complex wine with layers of varietal character.

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We Speak Wine
Troy, NY (320 mi)
USD 17.19
750ml
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Petrock's Liquors Inc
Hillsborough, NJ (180 mi)
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750ml
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The 2011 October Night Chardonnay has a bright, youthful straw yellow color, and floral aromas with lemon curd, beeswax, and toasty vanilla. The wi... Read more

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External Review
Source: We Speak Wine
01/16/2013

The 2011 October Night Chardonnay has a bright, youthful straw yellow color, and floral aromas with lemon curd, beeswax, and toasty vanilla. The winemaking techniques, used to enhance the spicy and exotic nature of this Chardonnay, included barrel fermentation in largely one-year-old French oak barrels in the coldest corner of our barrel room, followed by malolactic fermentation with lees stirring. This all contributed to a very attractive and complex bouquet with a soft, rich and seamless texture. - Jeff Meier, winemaker


Winemaker's Notes:

The 2011 October Night Chardonnay has a bright, youthful straw yellow color, and floral aromas with lemon curd, beeswax, and toasty vanilla. The winemaking techniques, used to enhance the spicy and exotic nature of this Chardonnay, included barrel fermentation in largely one-year-old French oak barrels in the coldest corner of our barrel room, followed by malolactic fermentation with lees stirring. This all contributed to a very attractive and complex bouquet with a soft, rich and seamless texture. —Jeff Meier, winemaker

Tasting Notes:

Floral aromas with lemon curd, beeswax and toasty vanilla. A wonderfully complex wine with layers of varietal character.

The 2011 October Night Chardonnay has a bright, youthful straw yellow color, and floral aromas with lemon curd, beeswax, and toasty vanilla. The winemaking techniques, used to enhance the spicy and exotic nature of this Chardonnay, included barrel fermentation in largely one-year-old French oak barrels in the coldest corner of our barrel room, followed by malolactic fermentation with lees stirring. This all contributed to a very attractive and complex bouquet with a soft, rich and seamless texture. —Jeff Meier, winemaker

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1,693 cases produced.

Closure: Cork

Aged 12 months in French Oak.

Notes: Maturation: Aged in barrel sur lie for 12 months in 45% new oak Barrel Type: French oak Forests: Troncais Coopers: Francois Fréres

Chemical Analysis:

Alcohol: 14.2% pH: 3.58
Sugar: .35 grams per liter Total Acidity: .66 grams per liter

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