Our Chardonnay vines are planted north-south, thus benefitting from even sunlight and warmth on either side of the canopy throughout the growing season. Meticulous canopy management with multiple passes to arrange and manipulate shoots and leaves, helps achieve our ultimate goal of dappled light, yielding the perfect balance of intense fruit flavours; fine texture; and structural natural acidity. The fruit is then covered with bird netting through to harvest.
Our Chardonnay fruit was harvested in the early hours of the morning, loaded into the press cold, and gently separated from its skins. The very slightly cloudy juice was cold settled for a day and then racked. Fermentation took place in French Oak barriques, 35% of which were new. Approximately 33% of the barrels were allowed to undergo Malolactic fermentation to aid in softening acidity and to introduce an additional textural component. The wine was then left to mature in barrel on its lees for 10 months, with bâttonage occurring every 2 weeks. It received a light fining prior to filtration and bottling.
Nectarine, white flowers, untoasted cashews and subtle French oak spice lead to a coating entry of yet more stone fruit, dotted with tonnes of grapefruit pith, nutmeg and cinnamon. A mid palate of bristling natural acidity and fine shards of white fruit tannin lead to a focused finish of minerality with lingering citrus and white pear. Drink now for freshness or be rewarded with cellaring.