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Tasting Notes:
Light golden
in color. Lush yet elegant aromas fill the glass with hints of ripe
Peaches and some mineral notes. The mouth-feel is vibrant and medium
bodied with beautiful play between the lush ripe fruit and elegant
acidity. The finish is long and very focused with some fine tannins
making this wine very food friendly.This is the perfect summer wine not
overburdened by Oak or Alcohol.
Technical Notes:
100% Chardonnay
After
one of the best growing seasons with ample heat and sunlight the hand
harvest for the La Ferme Martin Chardonnay began September 28th and
lasted till October 18th. We separated 8 different parcels to capture
the fresh fruit character of each. The fruit was immediately gentle
pressed and the juice was well settled at 50ºF up to 48hr, to highlight
the vibrant fruit. 87.5% of the juice was fermented in stainless steel
at cold temperatures (63ºF) and 12.5% fermented in barrels and aged for
2 months sur lees in new French oak. The wine underwent 12.5%
malolactic fermentation and was blended after the 2 months and
filtered. 4368 cases/750ml and 277 cases/375ml were bottled in August
2006.
and versatile to match with all kinds of foods from Shellfish to red meat to Chinese and spicy Asian dishes. However it is screaming Oysters, Oysters and more Oysters!
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Bright yellow in color. Wonderful aromas of peach and pineapple fill the nose. The wine is full of flavor with a beautiful balance of lush ripe chardonnay and fine acidity. This is an elegant wine, delicious and mouth filling. The finish is rich with pear and ripe apples and has classic minerality and fine hints of creamy lees. This wine highlights the great character Chardonnay gets at Wolffer Vineyards.
Technical Notes:
100% Chardonnay, This wine is a blend of 6 different chardonnay lots that have all been handled in a different way. The perfectly ripened grapes were hand picked starting October 6th and finished on November 6th. The grapes were gently handled and pressed and the juice was chilled down to 50° and well settled followed by a traditional barrel-fermentation in 76% French Barrique and 24% in stainless steel tanks. Malolactic fermentation completed 50% and the wine matured surlees for a total period of 8 month with very little bâtonnage (stirring of the yeast). The blending of the 6 lots was done end mid June resulting in 1768 cases of the wine. Bottling was done mid August of 2005.
Serve slightly chilled. The elegant flavors and acidity, as well as the subtlety of this wine, will enhance all fish and white meat dishes.
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Tasting Notes:
Dark Red Brick
in color. The aroma has wonderful red fruit and cloves with hints of
vanilla and spice and a fine touch of oak. The mouth-feel is medium
bodied with wonderful coffee, dark chocolate and mark characters. There
is great balance between the fruit the tannins and the delicate acidity
that is making this wine so food friendly. The finish is very pleasant
and has a wonderful classic and rustic feel.
Technical Notes:
89%
Merlot, 6% Cabernet Franc and 5% Pinot Noir. The grapes were hand
picked between October 10th and October 31st. After careful hand
sorting, the grapes were cold macerated for 4 days at 50º Fahrenheit
and the pump over method was applied 3 times a day every 8 hours to
extract color and flavor. The overall maceration (skin contact) was
between 8-15 days providing structure and mouth-feel. 15% of the wine
was aged in Stainless steel tanks and 85% was aged for 12 months in
French barrels (10% new oak). In the first two months La Ferme Martin
Merlot was 100% completed. The wine was racked four times, carefully
blended and bottled unfiltered and unfined.
Production was 1,460 cases 750ml and 325 cases 375ml.
Serve at room temperature. This wine is an excellent match for a heavier chicken or veal dishes, pizza, burgers, a piece of Brie and of course is great with red meat.
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Tasting Notes:
The color is
very dark red brick. The wine starts with vibrant aromas of violets and
cassis, perfectly framed with vanilla and hints of toasted oak. This is
ripe Cabernet Franc.
The mouth-feel is elegant, medium to full
bodied with loads of fruit, red cherry, blueberry and prunes balanced
by wonderful layers of tannins that are very typical for Cabernet
Franc. The finish is very classic with fine smoke, leather and great
minerality going on and on.
Technical Notes:
78% Cabernet
Franc, 15% Cabernet Sauvignon and 7% Merlot. The Cab. Franc was
handpicked on the October 29th, the Cab. Sauvignon on November 8th at
full ripeness, the grapes were destemmed, crushed and carefully hand
sorted over a vibrating sorting table. The fermentation took 14 days
with a peak temperature of 87° during which the cap was pumped over 3
times a day every 8hr. The total maceration was 26 days and was pressed
of very gentle. The wine stayed for 20 months in French barrels (30%
new oak) in which in the first two month MLF was 100% completed. There
were a total of five rackings and the wine was bottled unfiltered and
unfined on July 13th into 616 cases of 750ml and 59 cases of 375ml
bottles.
This lush, complex red wine should be served at room temperature (65°) or slightly lower, and is an excellent match for any red meat preparation. It also pairs well with veal or chicken with wine sauce, duck, mushroom dishes and full-flavored cheeses.
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Dark red color with a hint of purple.
The nose is classic with fine aromas of cedar, anise, blueberry and some prune.The mouth-feel is rich yet elegant with classic mineral notes and layers of tannins all wrapped in wonderful toast and tobacco flavors with hints of cloves, bacon and coffee. The fruit is ripe with some cranberry and blueberry qualities. The finish is long and elegant. The wine opens up amazingly with time and decanting is recommended
Technical Info:
97% Merlot from our oldest Merlot vines planted in 1990 with a yield of 2.0 tons/acre. 3% Cabernet Sauvignon from Roanoke Vineyards.
After a great fall and extremely long hang-time the fruit was hand picked on November 9th of 2004. This was followed up with a careful hand sorting process and further selection of only the best berries. The grapes where chilled to 48°F to cold soak for a 5 day period, followed by the fermentation with a maximum temperature of 84°F. The pumpovers are done very meticulously 3 times a day (every 8 hr) during the peak of fermentation. The extended skin contact (maceration) lasted for a total time of 29 days. The wine was then gently pressed and the press fraction was separated. It went straight into French Barrique (100% new oak) for a period of 20 month. Malolactic fermentation finished 100%. The wine was racked 6 times before being bottled unfiltered and unfined on July 17th. Only 1840 bottles of 750ml were made.
Decant 1 to 2 hr before serving. Serve at a slightly cooler then room temperature (66Fahrenheit). This classic style Merlot will be fabulous to pair with Game, Steak, Lamb or cheese dishes.