Done receiving Chardonnay

September 12, 2012

Today was our last shipment of Belli Chardonnay. We took just over two and a half tons today, bringing our total for the season to just over seven and a half. The fruit looked and tasted great, lots of flavor without an excess of sugar.

We’ve always found that the Belli Chardonnay attains flavor-ripeness at a relatively low sugar, which means that we can make a wine with intensity of flavor that we want in a lower-alcohol, more Burgundian style. If you look closely in this picture, you can see some small brown regions on several of the clusters. This is a phenomenon known as ‘sunburn’. In large quantities sunburn can cause off flavors in the wine, but at a very low rate such as this it can actually contribute delicate caramel nuances to the finished product.

Now that Chardonnay is done for the year, we will move on to the Zinfandel. We’re letting the hang for a few more days to let the acid drop a little bit, but we still have plenty to do in the meantime, be sure to check back and follow along!

Amapola Creek is Richard Arrowoods’ latest winemaking project, to visit the Amapola Creek Winery main site, please click here.

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