Our Ritchie Chardonnay walks the fine line between richness and delicacy. It has a great mouthfeel that balances power and elegance.
If the 2010 vintage was cool, the 2011 vintage was cold. We didn’t start harvesting Chardonnay until the end of September. This vintage displays the richness of fully mature fruit coupled with crisp, refreshing acidity.
It was lightly fined with traditional fining agents before being bottled without filtration in August 2013.
We use classical Burgundian techniques with the addition of whole cluster pressing of the grapes. All of our Chardonnays go through native yeast fermentation in three-year air dried French oak barrels and then native, delayed malolactic fermentation.
Our 2011 Ritchie aged sur lies for 21 months in 45% new oak barrels.