Wine Description & Statistics
	Click image to enlarge				Santa Barbara County 2008 Chardonnay Winemaker Bruce McGuire was able to travel throughout western Santa Barbara County choosing several vineyards (including Scheid Vineyard up in Monterey County) for this multi-vineyard blend. These vineyards meet Bruce's standards for viticultural practices and growing conditions suitable to make this full-bodied yet eminently approachable Chardonnay. All the grapes for this wine were pressed as whole clusters and 55% of the wine fermented in stainless steel without undergoing malolactic frementation. These two steps lend brightness to the fruit intensity that then integrates with the mouth pleasing weight and supple flavors enhanced by barrel fermentation. Our Santa Barbara County Chardonnay is a good all around choice to satisfy a wide variety of foods. With enough structure to age for five to seven years, we think this wine is very enjoyable two years after the vintage year. This is truly a Santa Barbara County blend from warmer Los Alamos to cooler Sta. Rita Hills. This nicely balanced wine is a great choice for service with roast chicken, sea bass, and pasta. Try with a mixed fruit and nut platter featuring a selection of light to mild semi hard cheeses. Suggested retail: 15.00 pdf file format
	HARVEST Dates: Sept. 9 to Nov. 21, 2008 Sugar: 23.2-25.1 Brix WINE Barrels: 50% barrel fermented in a mix of French and Hungarian puncheons. Remainder fermented in Stainless Steel 45% Malolactic fermentation Total Acid: .64 pH: 3.34 Alcohol: 13.8% Production: 13,800 cases