There aren’t many white wines that will last 20+ years. For Naylor Winery, it seems like only Chardonnay’s or hybrids like Chardonel, have aged well enough to drink. At least this is what we’ve found so far.

Sure, the acidity may have been lost in time but this wine wasn’t made to be real bright anyways. This Chardonnay was most likely aged for 4-8 months in semi-neutral oak barrels giving it a more round, buttery characteristic. Add 20 years of aging.. and what do you get? We will find out one day

The wine was made from several different blocks of estate grown Chardonnay vines. Remember: Naylor Wine is Made in the Vineyard!!? Each block offered something unique, whether they ripened earlier or were planted on different rootstock, all these different factors is what made NWC Chardonnays truly unique. Some clusters were large and really tight with thin skins, while others a bit looser and stood up to heavier rains come harvest. Certain blocks were more vegetative, requiring more canopy work and a different harvest date from others. Although this may not have been the most optimal way to grow commercial grape varieties, Richard still provided valuable insight into what was possible in PA.

Would vinifera’s stand up to the climate in the Mid-Atlantic? How will Chardonnay’s early bud breaks be affected by spring frosts? There were so many questions surrounding this well known variety as to how it would hold up in a PA commercial vineyard. Well, that didn’t deter Dick Naylor. Not only did he put vines in the ground, but with the help of Ted Potter, made some really nice Chardonnay’s over the years.

Cheers to this Y2K wine!