The 2001 vintage was the best vintage to date in Virginia. A long, dry summer evolved into a long, dry autumn that is ideal for harvest. Due to the phenomenal weather conditions, the grapes were picked according to their optimum levels of Brix and pH, not when Mother Nature required, which is so often the case.

Cellar Notes
The 2001 Chardonnay was gently pressed and then moved into stainless steel tanks for fermentation. The wine slowly fermented at low temperatures over the period of one month. The winemaker aged the wine "sur lies," or on the sediment, until bottling in order to preserve the freshness and intense fruit of the Chardonnay. The wine went through partial malolactic fermentation to enhance the butteriness of the finish and preserve the acidity of the wine.