1988 Chardonnay / Seyval Blanc

September 2007 – I had an idea that Seyval and Chardonnay would make a good blend. This wine is the result.

Ingredients:

Fruit 6 gallons Seyval juice, 20.5 brix, 1.15 acid, 60ppm sulfite
Pectic Enzyme 3 tsp
Yeast Energizer 3 tsp
Yeast Nutrient 4 tsp
Yeast Red Star Epernay II
Fruit 6 gallons Chardonnay juice, 23.0 brix, sulfite 30ppm
Grape Tannin 1 tsp
Pectic Enzyme 3 tsp
Yeast Nutrient 5 tsp
Yeast Lalvin kv-1116

Method:

Started Seyval 09/22/1988
1.081
Racked Seyval 09/29/1988
1.000
Racked Seyval, 1/4 tsp K-sulfite, 1/2 tsp tannin added 10/09/1988
0.994
Started Chardonnay 10/17/1988
1.092
Racked Chardonnay 10/22/1988
1.014
Racked Chardonnay 11/14/1988
0.998
Racked Chardonnay, 1/4 tsp K-sulfite, 1/2 tsp ascorbic acid, 1 tsp citric acid added 01/25/1989
0.994
Racked Seyval, 1/4 tsp K-sulfite, 1/2 tsp ascorbic, 1 tsp citric added 01/28/1989
0.994
Seyval filtered, #1 filter 03/27/1989
0.994
Chardonnay filtered, #1 filter pad 03/27/1989
0.994
Seyval & Chardonnay blended, filtered w/ #2 filter pad; Half of blend bottled; remaining carboy of blend put on toasted oak chips 04/09/1989
0.994
Oak removed 05/30/1989
0.994
Bottled 11/12/1989
0.994

Notes:

Yield 32 bottles regular, 25 bottles oaked
Afterthoughts This was an interesting blend, one that I would try again. The oak was less successful; this one was better with more of a Chablis flavor than a White Burgundy flavor.
October 2018 I took a bottle of this to a Rochester chapter American Wine Society meeting. It was not a hit there, but friends liked it. Like with all my blends of this era, if I could do it against I’d have let the wines age 6 months and done bench mixes. I suspect that a 40/60 Seyval/Chardonnay or the reverse (60/40) would have been better. This was two good wines of different character battling it out, rather than supporting each other.

Bryan

Long time wine and beer making ....