The 2001 vintage was the best on record 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 Reserve was fermented in stainless steel tanks and aged in French oak for three months and kept on the lees until bottling. This wine has a perfect balance between the intense fruit of the Chardonnay grape and soft tannins from the oak. To add complexity and soften the wine, the winemaker allowed this Chardonnay to go through 70% malolactic fermentation.