Finger Lakes Chardonnay For My Personal Label

I’ve started a small commercial label in the Finger Lakes. Last year I made Riesling, this year is Chardonnay and Cab Franc.

Chemistry for this lot was 23 bx, 3.5ph 6 g/l TA.

Destemmed and it spent overnight on skins. I’ll do a small acid add and it will remain in stainless rather than going into barrel and will complete malo.