2005 Barrel Fermented Chardonnay WINEMAKER NOTES 2005 was an unusually long and unusually hot growing season. This allowed for the Chardonnay grapes to reach full ripeness. The vineyard yielded about 2 tons per acre. The Chardonnay blocks were harvested and the fruit was loaded directly in the press to avoid phenolic extraction. The free run juice was clarified in stainless steel tanks under refrigeration. Only free run juice was used to make this wine. The clear juice was inoculated with the CY 3079 yeast strain, isolated in Burgundy in barrel fermentation. This is a slow acting yeast, which is what we prefer, in order to preserve as much of the fruitiness as possible. The fermenting must was then transferred to our oak barrels where alcoholic fermentation was completed. Thereafter the wine was inoculated with oenococcus oeni to promote the malolactic fermentation. At the same time we started stirring the barrels to keep the lees in suspension. The result is that the yeast cells, that have now finished their fermenting task, begin to absorb the heavier oak flavors. In the end the yeast cells go through autolysis, which gives a certain creaminess to the wine. We do this to avoid a reductive character in the wine but also to tone down the oakiness: we want the oak to play a supporting role, integrating well with the fruit rather than featuring it as a recognizable component of the wine. TASTING NOTES “Pear and apple scents and flavors dominate Paumanok's soft, creamy 2005 barrel-fermented chardonnay.” - The New York Times - July 15, 2007

TECHNICAL INFORMATION Appellation: North Fork of Long Island Variety: 100% Chardonnay Cooperage: 90% new and older French oak barrels, 10% older American and European oak barrels Alcohol: 13.0% pH: 3.58 Total acidity: 6.2 g/l Harvest Dates: October 6, 2005 Brix at Harvest: 22.0 Residual Sugar: 0.2% Bottling Date: August 16, 2006 Release Date: July 1, 2007 Production: 960 cases BUY NOW!