
VARIETAL COMPOSTION
91.8% Chardonnay, 8.2% Muscat Canelli
PRODUCTION OUTLINE
The Chardonnay for Painter Bridge is grown in the cool and windswept environs of the Arroyo Seco appellation of Monterey, reknowned for producing Chardonnays with powerful aromatics and remarkable texture. It is here that the canvas for Painter Bridge Chardonnay begins.
The Chardonnay is first fermented in older French oak barrels to enhance pure fruit expression with wild and cultured yeast from the Burgundy region of France. Immediately after completion of alcoholic fermentation, the barrels are stirred and the Chardonnay with its yeast lees is transferred to stainless steel tanks for additional aging and maturation. To enhance the bold fruitiness of Painter Bridge Chardonnay, a touch of Muscat Canelli from Monterey County is blended enriching the enticing floral character. The blended wine is then cold stabilized, fined, and sterile-filtered to bottle.
The resultant wine is delightfully full flavored with pretty forward fruit aromas creating a pleasant, quaffable Chardonnay.
TECHNICAL DATA
Vintage: 2007
Origin: Arroyo Seco and Monterey County
Total Acidity: 0.68 g/100ml
pH: 3.68
Alcohol: 13.00% alc by vol.
Residual Sugar: 0.40 g/100ml
Maturation: 5 months in stainless steel
Sizes: 750 ml
WINEMAKER’S COMMENTS
This 2007 Painter Bridge Chardonnay is pale yellow in color with attractive aromas of Bosc pear, apple and white flowers, with a touch of vanilla and honey. The aromas are echoed on the silky textured palate, which is cleansed with fresh acidity and richness. Enjoy as an aperitif or with your favorite pasta, chicken, or seafood dish.
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2007 Painter Bridge Zinfandel -- VARIETAL COMPOSITION
84.9% Zinfandel, 12.1% Syrah, 1.0% Grenache, 1.0% Petite Sirah and 1.0% Valdiguié
PRODUCTION OUTLINE
The 2007 Painter Bridge Zinfandel comes from a mix of seven Zinfandel vineyards in Paso Robles and Lodi blended with a spicy lot of Paso Robles Syrah, and a smattering of potent fruit from Grenache Noir, Petite Sirah and Valdiguié. Each vineyard lot of Zinfandel is fermented . . .