<H1>2007 Imagery White Burgundy, California (750ml) -- Benziger & Imagery Online Store Shopping Cart</H1>
<B>$29.00</B>
-- <I>This blend is Chardonnay-like, but racier. It is voluptuous in texture with bright flavors of peach, pear, lemon peel, and pineapple.</I>
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<IMG SRC="https://store.nexternal.com/benziger/images/IEW-07-White-Burg_ft.jpg" ALIGN=right ALT="2007 Imagery White Burgundy, California (750ml)" NAME="2007 Imagery White Burgundy, California (750ml)" BORDER=0 HSPACE=10>
<p><font color="#800000"><strong>VINTAGE <br /></strong></font>2007</p>
<p><font color="#800000"><strong>AVAILABILITY</strong></font> <br />Winery Exclusive</p>
<p><font color="#800000"><strong>CASES PRODUCED</strong></font> <br />1,914 Cases</p>
<p><font color="#800000"><strong>VINEYARDS <br /></strong></font>LOS CARNEROS Sangiacomo and <br />NAPA VALLEY Yount Mill </p>
<p><font color="#800000"><strong>GRAPES </strong></font><br />56% Chardonnay, 28% Pinot Blanc, and 16% Pinot Meunier </p>
<p><font color="#800000"><strong>VARIETAL</strong></font>: Burgundian varietals Chardonnay and Pinot Blanc take center stage in this blend, which also features Pinot Meunier from France's Champagne region. While the Chardonnay and Pinot Blanc provide us with the richness, finesse and structure necessary for barrel aging, the Pinot Meunier contributes an unmistakable youthful fruitiness. The three lots for this 2007 White Burgundy were all cold fermented to dryness, allowing us to preserve the crisp acidity and aromatic fruit character. When dry, the wine was put through partial malolactic fermentation to add just a hint of buttery texture to the wine. Our 2007 White Burgundy is made up of 56% Chardonnay, 28% Pinot Blanc, and 16% Pinot Meunier</p>
<p><font color="#800000"><strong>VINIFICATION:</strong></font> The three lots for this 2007 White Burgundy were all cold barrel fermented to dryness in new and older French and American oak, allowing us to preserve the crisp acidity and aromatic fruit character. When dry, the wine was put through partial malolactic fermentation to add buttery texture to the wine. After fermentation, the wine was left in oak for eight months in contact with the lees to impart added mouthfeel. </p>
<div>Alcohol: 14.1%, TA .69, pH 3.44</div>
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<LI>SKU: 607107
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