All fruit was then hand sorted and gently de-stemmed to remove any unwanted material- damaged fruit, leaves and stems. After being pressed, remaining juice was cold soaked in stainless steel tanks and racked away from solids. Primary fermentation was completed in stainless steel tanks with light lees contact to enhance the undercurrents of this wine and further increase the complexity of this wine.
After fermentation was completed the 2012 Chardonnay was racked and transferred to second fill French and American oak barrels. Malolactic fermentation was completed while wine was in the barrels for four months to soften the natural acidity of Chardonnay.
The 2012 Chardonnay grapes like all other varietals and vintages at Kacaba Vineyards were handpicked on September 20th 2012.
Medium-bodied and lightly oaked with spice and vanilla notes.
This chardonnay's fullness makes it an excellent choice for rich food. A medium bodied Chardonnay with pleasant acidity and a hint of oak and toast.