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Trinitas Chardonnay Russian River Valley 2005

Winemaker's Notes:

Light gold in color, our Chardonnay exhibits crisp green apple and pear characters with a bright acidity. The influence of barrel fermentation and surlees aging lends a creamy quality creating a perfectly balanced wine with a lingering finish. Enjoy pairing with fish, grilled chicken and vegetables. Winemaking: We picked the grapes at 23.8° Brix, settled, racked, and the fermentation started cold in stainless steel. At 17.2° Brix, the juice was racked to new French oak barrels to complete its fermentation. Partial barrel fermentation was utilized to enhance the mouth feel and provide some spice character. By stirring the lees every other week, aromas such as fresh butter, honey and wild flowers were enhanced. This technique also allowed for no use of sulfites until June of the following year and just six weeks before bottling in mid-July.

Vintages

  • 2005

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Color: White
Varietal: Chardonnay
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Trinitas Cellars:
Trinitas Cellars celebrates the connection among sun, soil and humanity by working closely with its grower society throughout Northern California to source a broad range of varietals from the regions where climate and soil conditions are most favorable. Small quantities of these exceptional-quality grapes are then handcrafted into an approachable California-style wine to be enjoyed as an ape... Read more
Trinitas Cellars celebrates the connection among sun, soil and humanity by working closely with its grower society throughout Northern California to source a broad range of varietals from the regions where climate and soil conditions are most favorable. Small quantities of these exceptional-quality grapes are then handcrafted into an approachable California-style wine to be enjoyed as an aperitif or with food. The Busch family balances their resources to grow their business and benefit the community and their faith, by honoring and serving God in all they do. Read less

Light gold in color, our Chardonnay exhibits crisp green apple and pear characters with a bright acidity. The influence of barrel fermentation and surlees aging lends a creamy quality creating a perfectly balanced wine with a lingering finish. Enjoy pairing with fish, grilled chicken and vegetables. Winemaking: We picked the grapes at 23.8° Brix, settled, racked, and the fermentation started cold in stainless steel. At 17.2° Brix, the juice was racked to new French oak barrels to complete its fermentation. Partial barrel fermentation was utilized to enhance the mouth feel and provide some spice character. By stirring the lees every other week, aromas such as fresh butter, honey and wild flowers were enhanced. This technique also allowed for no use of sulfites until June of the following year and just six weeks before bottling in mid-July.

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