2018 Acte12 Chardonnay
Winemaker Notes:
This wine is a perfect reflection of how, even in vintages
that are considered challenging, a wine can rise above the negativity to showcase
an exceptionally well-balanced wine with all the necessary attributes. There are subtle hints of fresh tropical
fruits such as pineapple, papaya and kiwi followed by a fresh strawberry. The body of the wine is rich and creamy like a
triple layer lemon vanilla cake. There is
a touch of minerality and fresh herbal notes along with a pinch of
nuttiness. Overall, one of the most
balanced Acte12 Chardonnays to date with many nuanced layers making it a truly cohesive wine.
Vintage:
2018 started out with very cold temperatures in January and
continued throughout most of the winter.
The cold weather was followed by an unusually wet spring. Some rains coming when the vines were beginning
to flower, an important process in the grape development and a time when heavy
rains are not wanted. The summer was consistently
hot and humid with the humidity never seeming to abate. The fall started out with drier conditions allowing
for some good grape development and then towards the mid and later part of the
fall the rains returned. Overall a hot,
humid and wet vintage that Mother Nature throws at us occasionally to test the
fortitude of the growers and winemakers.
Blend
100% Chardonnay
Vineyard Source:
Mt. Juliet Vineyards, Crozet, VA – 49%
Ingleside Vineyards, Colonial Beach, VA – 36%
Wessex Hundred, Williamsburg, VA – 15%
Harvest
The Mt Juliet Chardonnay was harvested on 29 August 2018 at 19.7
brix, 7.68g/L TA and 3.55 pH. The Ingleside
Chardonnay was harvested on 05 September 2018 at 18.4 brix, 5.25g/L TA and 3.95
pH. The Wessex Chardonnay was harvested
on 29 August 2018 at 21.1 brix, 3.72g/L TA and 4.01 pH
Fermentation
Mt. Juliet Chardonnay was fermented with Mosaic Yeast for 10
days in Stainless steel. The Ingleside Chardonnay
was fermented with 4F9 Yeast for 10 days in stainless steel and the Wessex Chardonnay
was fermented with 4F9 Yeast for 16 days in stainless steel. steel
Aging
60% French oak Barrels, 16% Concrete Eggs, “Sheldon’ and 24%
Stainless Steel Drums.
Bottling Date
16 May 2019 – 495 cases
Release Date
March 2020
Technical
Information
12.4% Alc.
3.72 pH
7.41g/L TA
0.10% RS (dry)
