Sanford Recipe

Sanitation and preparation

Thoroughly sanitize all equipment (primary fermenter, carboy, siphon, hydrometer jar, knives, presses) using a sulfite solution or a commercial no-rinse sanitizer. Crush or press grapes shortly after harvest to minimize oxidation. Work quickly and in a cool environment (10–15°C / 50–59°F) if possible.

Must adjustments

Measure initial specific gravity (target about 1.075–1.090 for a medium-bodied Chardonnay). Test acidity (TA) and pH. If required, add tartaric acid to raise acidity slightly (example: up to 1 g per 15 kg must — adjust based on lab or test results). Add pectic enzyme (2 g) to help clarify and release juice from solids. Add potassium metabisulfite (Campden) at 0.5 g to inhibit wild yeast and bacteria; wait 12–24 hours before inoculating with cultured yeast.

Inoculation and primary fermentation

Rehydrate the chosen wine yeast per manufacturer instructions and add yeast nutrient (5 g). Pitch the yeast into the chilled must. Keep the fermenting must cool (12–16°C / 54–61°F) to preserve delicate Chardonnay aromatics. Fermentation should begin within 24–48 hours. Punch down or gently pump over the cap 1–2 times daily for the first 3–5 days to ensure even extraction and temperature control.

Pressing

When the specific gravity has dropped to around 1.020–1.010 (after 3–7 days, depending on temp and yeast), press the fermenting must off the skins if you used whole-cluster or skin contact. Transfer free-run and press fractions separately if desired to control oak and structure differences. Return pressed juice to primary if fermenting, or transfer to a carboy for secondary fermentation.

Secondary fermentation and oak contact

Rack the wine to a sanitized glass carboy once solids settle and the active fermentation slows. Add medium-toast oak chips or staves (200 g) either directly or in a tightly sanitized oak bag. Continue fermentation to dryness (target < 2 g/L residual sugar). Maintain a cool cellar temperature (12–15°C) to preserve fruit and allow gentle oak integration.

Malolactic fermentation (optional)

If a softer, creamier texture is desired (Sanford-style Chardonnays often undergo partial or full MLF), inoculate malolactic bacteria after primary fermentation is complete and temperature is suitable (18–22°C for MLF activity). Monitor conversion of malic to lactic acid with paper strip tests or lab analysis. Allow MLF to complete over 2–6 weeks.

Settling, racking and clarification

After fermentation and any MLF finish, rack the wine off gross lees to a clean carboy. Allow to cold-settle in a cool environment (0–4°C) for 1–4 weeks to encourage tartrate and protein hazes to drop. If needed, use bentonite (5 g) or a light fining (gelatin) to clarify, following product instructions. Rack again to remove fine lees.

Stabilization and sulfiting

If you plan to sweeten or stabilize the wine post-MLF, add potassium sorbate (1 g) before sweetening. Add a final sulfite dose (potassium metabisulfite) to reach a free SO2 of around 25–35 ppm depending on pH; for wines with pH around 3.4–3.6, target ~30 ppm. Measure free SO2 and adjust carefully with a sulfite calculator.

Aging and bottling

Age the wine on light lees in carboy or neutral oak for 3–9 months, stirring lees (batonnage) lightly every 2–4 weeks if a fuller mouthfeel is desired. Taste periodically for oak integration and balance. When stable and clear, rack to a bottling vessel, filter if desired, and fill sanitized bottles leaving appropriate headspace. Cork or cap bottles and store horizontally in a cool, dark place. Allow bottles to rest 3–6 months before release for bottle integration.

Notes and serving

Serve chilled (10–12°C). Sanford-style Chardonnay typically shows ripe stone fruit, citrus, subtle toasty oak and a creamy mid-palate if MLF and lees contact were used. Adjust oak quantity and MLF to preference — less oak and no MLF yields a fresher, crisper style.

Use the hydrometer or refractometer throughout the process to monitor sugar levels (Brix or SG). Sanitize all equipment before each transfer. Use siphon tubing and gravity to rack between vessels, minimizing oxygen exposure. Keep records for temperature, SG/Brix, pH, and additions.