Dry White Wine
Variety:
100% Chardonnay
Growing region:
Single vineyard in the Judean Hills planted in terra rossa soil overlying hard limestone that produced low-crop yield grapes that were aromatically rich and complex yet balanced with high acidity.
Production process:
The Chardonnay grapes were cluster-harvested manually in mid-September 2008 and transported to the winery in small crates under refrigerated conditions. After manual sorting the bunches were crushed whole. Only the free-run juice was used for this wine in order to underscore the wine’s elegant and intricate features. Natural clarification was followed by several days of slow cold fermentation. The wine was then transferred to French oak barrels from Bourgon, half of which were new, where they underwent malolectic fermentation for greater complexity and enhanced flavors and continued to age sur lies for 16 months. After bottling the wine continued to age for another year in the winery’s cellars.
Tasting notes:
The 2008 harvest yielded low crops of small bunches with intense flavors and crispness. This is a bright clear wine with intense aromas of ripe pear, melon and vanilla and an elegant balance between rich fruitiness, barrel influences and a refreshing crispness, and a buttery finish tinged with fresh citrus.
Oxyx 2008 combines the richness and complexity of the barrel and malolectic fermentation with an invigorating fruitiness. It may be drunk immediately but its flavors and aromas will continue to develop in the bottle for 3-5 years after its vintage year. The wine is ideal served with baked sea fish, mustard and wine chicken and ripe soft cheeses such as Camembert and Brie.
Wine Composition:
Alcohol: 13.5%
pH: 3.45
Total Acidity: 5.8 g/liter
No. of bottles produced: Approx. 3,400