Produced by the Fall 2018 Blended Learning class using 100% Epernay Clone Chardonnay–a French clone that is favored by producers in the Champagne region.
The still wine was produced in collaboration with Fidelitas wine in Richland, WA, with spakling production done at Moonlight Cellars in Kennewick, WA and disgorging done at Four Feathers Winery in Prosser, WA.
The goal for this winemaking project was to make a wine with supremely fine texture that would age slowly and develop an intricate aroma profile while in contact with the yeast for several years. This wine will be a progressive release with this first lot releaseing after five years aging on the lees, and the second half will be relasing after 8-10 years aging.
The fruit was harvested early in the season on August 28, 2018 to capture the delicate texture and floral aromas present in the early grape ripening stages. It was fermented with a selected Champagne yeast, Lalvin DV10, which enhances texture and fruit aromas. The wine was not put through malolactic fermentation in order to keep its acidity and its delicate floral aromas. Using the classic Champagne winemaking method, it underwent a second fermentation in-bottle and was aged for five years at cool cellar temperatures on the yeast that carried out the second fermentation.
Throught the aging process, the wine evolved, showcasing delicate floral, crisp citrus flavors with bread dough aromas. Noticing a nice balance between the wine's acidity and other textural components, the student winemaking team decided the addition of sugar was not needed to smooth the mouthfeel. From it's natural state, the wine has 0.21 g/L residual sugar.
Aromas/Flavors: Delicate floral and crisp citrus flavors with bread dough aromas
Partner Wineries: Fidelitas Wines (still wine production), Moonlight Cellars (sparkling wine production), Four Feathers Winery (Disgorging)
The Composition: 10.6% Alcohol, TA 7.9g/L, pH 3.26, RS 0.21g/L
