2022 Chronicle Wines Arneis

Tasting Notes
Aromas of gingerbread and lime followed by candied apricot and ginger candy on the palate. This rich, off-dry wine is balanced by a layer of refreshing acidity and just a touch of bitter almond

Process
This wine is exemplary of small batch winemaker and comes from the Cornell Research Vineyard in Riverhead. There is only enough wine hand bottled for the research program and our Wine Club! This wine is made using standard operating procedures which means a standard yeast is used for primary fermentation with no acid or sugar adjustments. We want to see what these grapes will deliver with minimal winemaker intervention. The only temperature control is what Mother Nature gives us. This wine has high residual sugar because it came in with naturally high sugars and then the November temperatures dropped abruptly (though temporarily) before this wine completed primary (sugar to alcohol) fermentation. Minimal SO2 is added and there is no fining or stabilization beyond letting the one cold snap we had this past winter crystallize some of the tartrates out of the solution. Expect crystals, expect a protein haze. Do not expect to age this wine! It is right on the edge of being classified as a “natural wine." This is a research wine, open your mind to tasting a grape that might be new to you or just new to the appellation. And as always, drink what you love.

Varietals: 100% Arneis

Specs: ALC: %; pH:; TA:; RS:%