MacRostie Chard 2009

Winemaker Tasting Notes: All grapes went direct to press as whole clusters in order to maximize quality, and were gently pressed.  After settling, most of the juice was racked into French and Hungarian oak barrels for fermentation, 20% of which were new.   A significant portion were not inoculated, but allowed to ferment with indigenous yeasts. Once dry and finished with ML, the barrel-fermented lots were aged on the lees for six months, with occasional stirring to increase richness and body.  A select few lots were fermented in stainless, then barreled down later to emphasize fruit and aromatics. The final blend was assembled prior to bottling, which ran from June 7 through 16, 2010.