Community Tasting Note

Ben Christiansen wrote:

Friday, October 1, 2010 - Some what of an interview with Kenny, conducted over two emails and a couple of weeks:

"As for my Chardonnay, the wine led the way.

"The low ph which is a result of the high acid inhibited the malolactic. I was kind of waiting for it so didn't sulfur because I didn't want to further inhibit it. It never did occur, but the oxidation happened as a result of not sulfuring. In Jura, I believe they also don't top. I did top, but the oxidation still occurred.

"I think Chardonnay is pretty sensitive to oxidation. Also think it can be attractive in Chardonnay. I have tried a lot of "aldehydic" white wines here especially among the natural producers. I kind of dig it because it adds to the mouthfeel and complexity."

-- second discussion:

"[The] Chard was fermented with Natural yeast and most likely you are right about indigenous strains and then a take over by sacchromyces. I do believe that the early fermentation should contribute to complexity.

"The alcohol and the acid are not really related. In most cases, acid will decline as sugar goes up, but it isn't directly related and in this case, it didn't happen. We had an accumulation of sugar without a reduction in acid. I think that it is a character of the site, but I can't be sure yet. Could also be the fact that the vines are old and somewhat virussed. "

KL

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