2016 Chardonnay

2016 Chardonnay
2016 Chardonnay

After a couple of tough winters, 2016 was a welcome relief for area vineyards. Though we had a few abnormally cold nights, only minimal winter damage was incurred. The spring was relatively dry and uneventful thus allowing bud break to proceed with little threat of frost damage. As summer took hold so did drought conditions, from April to September the region saw only a fraction of its normal rainfall. The dry weather and record breaking heat accelerated ripening which set the stage for a compact and hectic harvest schedule. In the end, the yields were solid, the fruit was clean and concentrated and the harvest crew exhausted.

We get nothing but "Good Vibrations" from our smooth 2016 Chardonnay. This layered complexity of fruit and texture leaves the perfect balance for jamming out with the Beach Boys. For food we recommend pairing with a creamy risotto or pan seared salmon.


Sapore (15% discount): $15.30

Rotondo (20% discount): $14.40

Corposo (25% discount): $13.50

Production notes

Picked and sorted on September 22nd at a ripe 23 Brix, 61% of the grapes were pressed off immediately and the juice cold settled. 34% was tank fermented with D21 yeast and 27% barrel fermented with D47 yeast and aged in neutral French oak barrels for nine months. The balance of 39% was crushed into open-top bins and skin fermented to dryness, pressed off and aged in neutral French oak for nine months. The three components were blended on July 31st, pad filtered and then bottled on August 8th, 2017.

Download Wine Notes
Varietal Composition100% Chardonnay
AppellationFinger Lakes
VineyardAtwater Vineyards
Harvest Date09/22/2016
Acid7.05 g/l
Residual Sugar0.3%
Volume750 ml
Bottling Date08/08/2017
Cases Produced364





Chardonnay Planted 1991
Lansing soil, gravel silt loam, 15%-25% slope
Clone 76 and 95 

Atwater Vineyards in Burdett, NY is located along the southeast corner of Seneca Lake, in a stretch of sloping vineyards many refer to as the "banana belt" of the Finger Lakes. We thank Ted, Chris, Patrick and Mike for their dedication and passion!


Vinny Aliperti started his wine journey making wine as a teenager with his relatives, never considering it would one day become his profession. After graduating college with a liberal arts degree and a stint in the Peace Corps, an opportunity to pursue commercial winemaking on his native Long Island was presented and he never looked back. From 1997 through 1999, Vinny apprenticed under winemaker Roman Roth at Wolffer Estate, producing mostly Chardonnay and Merlot at its state-of -the -art facility.

In early 2000, Vinny moved his family to the Finger Lakes to work at the legendary Hermann J. Wiemer Vineyard, where he was first exposed to Riesling production. In 2001, Vinny joined the startup Atwater Estate Vineyards, where he continues today heading up winemaking operations for over 15 varieties. Its 8000 case facility produces estate grown wines, including multiple Rieslings, Gewurztraminer, Blaufränkisch and Cabernet Franc.

With Atwater's blessing, Vinny and his wife, Kim, started their own label, Billsboro Winery, in Geneva, NY in 2007. Sourcing grapes from Sawmill Creek Vineyards on Seneca Lake, Billsboro specializes in producing small lots dry vinifera wines, including Sauvignon Blanc, Albariño, Syrah, and Pinot Noir.

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