Airfield Estates Chardonnay 2014

The goals for this wine were fruit-focused aromatics and crisp acidity. This style is best\nachieved in a stainless steel tank to preserve fruitiness. The winemaking begins with a presort\nto make sure only ideal clusters are vinified. After this, the grapes go straight to press as\nwhole clusters. The juice is pumped to tank where it is settled for 48 hours before racking to\na new tank to start fermentation. Fermentation is started in tank and is kept at 60 degrees\nthroughout fermentation. The wine is fermented to the desired dryness and then SO2\n is added\nand the temperature is dropped to 40 degrees. After racking off of the yeast the wine is\nheat and cold stabilized. The wine is then filtered and bottled under screw caps in mid March\nFor four generations, our family has been farming in the Yakima Valley (Washington’s oldest\nestablished AVA). Our estate vineyard is situated along the anticlines of the Rattlesnake\nMountains, which frame the Yakima Valley to the North. The original vines date back to 1968.\nOver the years, the vineyard has expanded and now includes 26 different wine grape varieties,\nspans over 860 acres, and is positioned within a 4 mile radius from the original World War\nII Airbase that once resided on our family farm.
100% Chardonnay