VASCM: Winemaking Discussion - Chardonnay

[Jeff Griffin]

Dear VASCM,As we approach harvest, it would be great to have an open discussion about winemaking among ourselves.  There are many very wonderful and sharing members in our association and as a whole, the better SCM wines are, the better for all producers, as we get good publicity and the vast number of fine wine drinkers in the Valley learn that there are great wines right next door.
Chardonnay, which seems simple to make on the surface, is surprisingly difficult to make with consistent quality.  For those who have mastered (c'mon, admit it, some of you make great ones) this grape, it would be great to hear from you on:
Harvest day preparation for keeping temps and oxygen exposure low
BRIX, pH and other preferences
Crush vs. whole berry/whole cluster press
Oak/Stainless
Open/closed fermenter
Metabisulfite - when and how much
Cold soak?
Preferences on yeast, finings, enzymes
Racking/stirring for best mouthfeel
Secondary ferment and if so, all-the-way or partial
Aging and bottling considerations
Anything else
Thanks in advance for your participation.
Jeff Griffin
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