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There's too much oak and secondary malolactic fermentation. Aged for 10 months in French oak barrels, the wine was given 100 percent malolactic fermentation. Hand sorted and fermented in small French oak barrels, the 2000 Chardonnay vintage was left to age on the yeast for fourteen months (extended sur lies aging) to develop its distinctive richness with 30% undergoing malolactic fermentation. |
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