The Chardonnay was sourced from the Macari Vineyards on the North Fork of Long Island. Half of the grapes sat in barrel overnight (whole cluster) and were pressed off (by foot) the next day; the other half (also whole cluster) fermented on skins for two weeks in an open-top barrel before pressing. Both barrels were blended in the middle of July, and the wine was bottled unfined and unfiltered in mid-August.
This is a rad wine, though I can’t quite say much else that would be coherent. We tasted it out of tank in late July and it was hot out and the wine was somewhere between cellar temperature and room temperature; I was sweating, standing in the sun with a mask tucked around my chin so I could actually slosh this stuff in my mouth. It tasted full and, not creamy, but denser – sappy, with some malic notes. But it had a freshness, despite the temperatures and the surroundings and my own face-sweat. So I asked Erik and Benford if we could fill a glass, and bring it up to the fridge and taste it later… which we did.
And hot damn. After giving it some air and bringing the temperature down, the wine, that sappy element, went green and minty fresh, the wine showed more cut and drive, great focus. It was awesome and I can’t wait to taste it again.
Also: This is the first tasting note (in nearly 20 years of writing such notes) where I have used the word “face-sweat.” Never stop growing, that’s what I say.