This 100% Chardonnay was barrel fermented in 30% new French oak barrels, and underwent full malolactic conversion in the new French oak. In contrast to our house Chardonnay, the Black Label was aged in barrel for a total of 14 months. The extra
barrel contact produced a decadent, highly textured, rich palate and a full-bodied buttery Chardonnay. Only 325 cases made exclusively for our club members. Pairs extremely well with rich seafood like scallops!
Aromas of green apple, candied pear and vanilla. Flavors of creme brulee, almond and tart apple pie.
Vineyard sits between 900' and 1200' elevation. Southeast aspect, with 10% grade. Rocky soil comprised of shale, limestone and clay.
Fruit was whole cluster pressed, juice collected in tank and allowed to settle over night. Juice was then racked to barrel for fermentation. Allowed to ferment and age in barrel for 10 months. After 10 months the barrels were blended together in tank then racked to barrel for an additional 6 months of ageing.
2014 was a good growing season in Virginia with consistently warm, dry weather throughout the season. The fruit came in with good phenolics and balanced chemistry. Red fruit came in with small berries, due to the lack water, resulting in rich, tannic wines. White fruit came in with excellent flavor development.
Food Pairing Notes