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Greetings from CT Wine Authority
Welcome
to our weekly newsletter detailing information and updates on all
things wine and spirits. Look for our communications early each week
for upcoming wine tastings, events, and exciting new products. We
encourage you to visit our website at www.ctwineauthority.com for wine
details, rating information, to find your favorite wine, or to order
directly online.
Featured Wines:
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St. Francis Chardonnay 750ML
sku: 2497
Our
best of tasting was clear - a classy, well-made wine with plenty of
fruit wound tightly, some austerity and terrific hints of earth and
minerals. A repeat favorite. St. Francis Sonoma Chardonnay is styled to be a crisp, fresh expression of the varietal of classic Sonoma character.
As you will taste, the barrel component adds a toasty complexity to the finished wine.
Fruit and pear aromas are complimented by hints of oak and vanilla.
Medium to full bodied, our 2006 Chardonnay has ripe fruit flavors,
crisp high acid in the mouth, and a rich lingering finish.
The
clean, white fruit and melon aromas are offset by a discreet measure of
new oak and vanilla which carry onto the palate. The fruit flavors are
ripe, medium full-bodied and clean, supported by a fresh, lively
acidity, moderate complexity and supple texture. The finish is
succulent and persistent, repeating the well-balanced notes of tropical
fruit and oak. The fruit is brought to the winery, crushed, and the
juice immediately pressed from the skins, and allowed to settle for two
to three days at 40F.
The
must is racked from the lees into fresh stainless steel tanks and
allowed to warm to 50F; the lees are filtered and returned to the
racked must. The juice is then inoculated with yeast and yeast
nutrient, and once fermentation is underway, 40 percent of the lot is
transferred to new French and American oak barrels, where the
fermentation is completed at a temperature of 60 to 65F after one to
two weeks. The 60 percent of the blend remaining in stainless steel
completes fermentation at a temperature of 50 to 55F over a period of
three to four weeks.
At this point, the barrel-fermented lots
are transferred to tank, the barrels cleaned, and the wine returned to
barrel with a slight addition of sulphur dioxide. Over the six months
the wine remains in barrel, the fine lees are stirred and the barrels
topped roughly once every three weeks. Up to between ten and 15 percent
of the wine undergoes malolactic fermentation. The barrel lots are then
blended with those in stainless steel and chilled, fined, filtered and
bottled. Rich with notes of citrus, melon and vanilla, this Chardonnay
is a fresh expression of the hand-picked classic varietal.
Two thirds of the grapes in this blend were grown in our estate
Lagomarsino Vineyard located in the Russian River Valley, the remainder
were carefully selected from nearby vineyards in Sonoma Valley and
Carneros, choosing only fully ripened fruit. The fruit is 100%
whole cluster pressed and fermented in different lots, then barrel aged
for six months in French and American oak barrels prior to blending.
Barrels are lees stirred by hand during aging to achieve a rich, lush
mouth-feel. This Chardonnay undergoes 100% malolactic fermentation.more
Suggested: $16.99
Our Sale Price: $9.99
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Thank you for your business and continued interest in our products. We look forward to future opportunities to serve you.
Sincerely,
The Staff
Black Rock Wine & Spirits
2480 Black Rock Turnpike
Fairfield, CT 06824
Stepney Wine & Spirits
450 Main Street
Monroe, CT 06468
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