The Chardonnay has been "cold conditioning" in the garage at around 50 degrees. I topped up the liquid in the airlocks this week and couldn't resist stealing some wine. Not bad! Ian and I had conducted an impromptu taste test six weeks ago and I thought there was a bit of a metallic off-taste. That is now gone. The wine has a very nice finish already, though the body is a little thin. That may improve somewhat with age, but I think the grapes could have benefitted from another 10 days on the vine and another degree Brix. We'll be more patient this year.
But it is certainly going to be drinkable. I'm planning on bottling sometime in February and uncorking during harvest 2014.
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