04/26/2026
Bottled this Durrell Chard just 6 weeks after starting fermentation. I’m not saying it’s the right move, but dang it’s tasting so good right now. It’s got all those tropical Chardonnay fermentation smells giving it pina colada aromatics but then strong acidity ( after 1 g/l tartaric addition) and also the slightest carbonation from dissolved CO2 remaining from fermentation . There is roundness and weight to it without MlF which keeps it so fresh and and so clean. It feels wrong to not take my time with expensive juice, but it’s tasting so right!
