We sat down yesterday to try the Meriwether Vineyard Chardonnay for the first time since bottling. WOW! It’s our first attempt at what I might call a “new-style” Chardonnay, as it’s 100% stainless steel fermented and aged, and was not allowed to go through Malo-Lactic fermentation. It’s clean, fresh, and a little flinty, while brimming with “chardonnay” flavor and character. As you might know most Chardonnay’s are fermented and aged in barrels, and allowed to go through a secondary fermentation to convert those crisp malic acids to softer, butter -like, lactic acid. Keeping the crisp malic acid and not covering up the wonderful chardonnay with oak and “butter” has yielded a terrific wine; especially for those not enamored with traditional Chardonnay’s. The wine will be released to the public in May or June.
Vintner of Rappahannock Cellars
