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Chardonnay – First Cradle of Wine https://www.firstcradleofwine.com Tue, 11 Aug 2020 14:11:23 +0000 en-AU hourly 1 https://wordpress.org/?v=6.9.4 https://www.firstcradleofwine.com/wp-content/uploads/2022/01/Untitled-2-150x150.png Chardonnay – First Cradle of Wine https://www.firstcradleofwine.com 32 32 2016 Domaine Prieuré-Roch Blanc https://www.firstcradleofwine.com/product/2016-domaine-prieure-roch-blanc/ Tue, 11 Aug 2020 14:11:23 +0000 https://lagar.vamtam.com/?post_type=product&p=6582 Product link.]]>
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Technical

Harvest Date: Sept. 21th – Sept. 29th 2016
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2017 Domaine Prieuré-Roch Blanc https://www.firstcradleofwine.com/product/2017-domaine-prieure-roch-blanc/ Tue, 11 Aug 2020 14:10:40 +0000 https://lagar.vamtam.com/?post_type=product&p=6580 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2017
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2018 Ca’Marcanda Vistamare Toscana https://www.firstcradleofwine.com/product/2018-camarcanda-vistamare-toscana/ Tue, 11 Aug 2020 13:17:24 +0000 https://lagar.vamtam.com/?post_type=product&p=6549 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2017 Ca’Marcanda Vistamare Toscana https://www.firstcradleofwine.com/product/2017-camarcanda-vistamare-toscana/ Tue, 11 Aug 2020 13:16:37 +0000 https://lagar.vamtam.com/?post_type=product&p=6547 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2016 Chateau Montjoie Barsac https://www.firstcradleofwine.com/product/2016-chateau-montjoie-barsac/ Tue, 11 Aug 2020 13:00:42 +0000 https://lagar.vamtam.com/?post_type=product&p=6534 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2017 Chateau Montjoie Barsac https://www.firstcradleofwine.com/product/2017-chateau-montjoie-barsac/ Tue, 11 Aug 2020 12:59:27 +0000 https://lagar.vamtam.com/?post_type=product&p=6531 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2019 Savennieres Le Croix Picot https://www.firstcradleofwine.com/product/2019-savennieres-le-croix-picot/ Tue, 11 Aug 2020 12:29:37 +0000 https://lagar.vamtam.com/?post_type=product&p=6525 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2018 Savennieres Le Croix Picot https://www.firstcradleofwine.com/product/2018-savennieres-le-croix-picot/ Tue, 11 Aug 2020 12:28:15 +0000 https://lagar.vamtam.com/?post_type=product&p=6523 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2016 Savennieres Le Croix Picot https://www.firstcradleofwine.com/product/2016-savennieres-le-croix-picot/ Sat, 11 Apr 2020 23:54:27 +0000 https://lagar.vamtam.com/?post_type=product&p=1834 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2019 Chateau Montjoie Barsac https://www.firstcradleofwine.com/product/2019-chateau-montjoie-barsac/ Sat, 11 Apr 2020 23:52:36 +0000 https://lagar.vamtam.com/?post_type=product&p=1832 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]>