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Kim Crawford Unoaked Chardonnay(2003)
Winemaking A er yeast was added, 50% of the wine was
racked to two and three-year-old barrels to complete fermentation.
Barrel fermentation and aging gives the wine its
creamy mouth-feel and mellowed oak tones. e remaining
50% was cold fermented in stainless steel to retain bright
fruit avors.
Vintage e growing season began with cool, wet
conditions in spring and early summer. By July, temperatures
climbed higher than average. A welcomed cool down came
in August and September. Due to the mild weather at
har vest, quality was read more...
racked to two and three-year-old barrels to complete fermentation.
Barrel fermentation and aging gives the wine its
creamy mouth-feel and mellowed oak tones. e remaining
50% was cold fermented in stainless steel to retain bright
fruit avors.
Vintage e growing season began with cool, wet
conditions in spring and early summer. By July, temperatures
climbed higher than average. A welcomed cool down came
in August and September. Due to the mild weather at
har vest, quality was read more...
- August 2007
-
No written review
- San Diego Int'l Wine Comp.
- 04/01/04
- San Diego 2004 Gold
-
May 2007
