Here at 3 Horse Ranch, we ferment and age our Chardonnay in barrels. The fermentation
characteristics, aromas and flavors differ in a barrel fermented vs a tank fermented wine.
Keeping the wine on the “lees” for many months adds a further softening and a bit of a yeasty
character to our Chardonnay. In addition, we put our Chardonnay through a secondary
fermentation called malo-lactic fermentation. This bacterial process softens the acidity of the
wine and adds secondary flavors including tropical notes and butteriness. The question always
comes up: how do we keep our Chardonnay from becoming a “Butter Bomb”? Like many chefs,
that is a secret that Corey intends to keep to himself. In our barrel tasting, you will be able to
taste this wine mid-way through its barrel life while comparing different types of oak.
Next week we’ll talk about barrel tasting red wines!!