Harvest the Chardonnay grapes from the vineyard in the Finger Lakes region when they reach optimal ripeness.

Harvesting the Grapes

Crush the harvested grapes and press them to extract the juice. Collect the juice in a clean fermentation vessel.

Crushing and Pressing

Add yeast to the grape juice and allow it to ferment at a controlled temperature of around 18-20°C (64-68°F) for 2-3 weeks.

After the primary fermentation, add malolactic bacteria to the wine to soften the acidity. Allow this process to occur for another 1-2 weeks.

Add oak chips to the wine for aging, allowing it to develop complex flavors. Age the wine for a minimum of 6 months in a cool, dark place.

Once aging is complete, filter the wine and bottle it. Add sulfites to preserve the wine before sealing the bottles.

Chill the bottled wine and serve it in a glass to enjoy the unique flavors of the Fox Run Kaiser Reserve Chardonnay.