In The Cellar
Whole bunch pressing juice was allowed to rest to clarify before filling 225 litre French oak barrels (30% new barrels, 50% 2nd fill and the balance 3rd fill for fermentation). This Chardonnay was 100% barrel fermented, using natural yeast with extended lees contact and daily batonnage. As a result, the wine delivers a naturally fresh, creamy and crisp palate. Around 30% of this wine underwent malolactic fermentation.
In The Vineyard
2018/19 was a true winemaker’s vintage. A relatively cold and wet winter gave way to late and disorganized flowering. The vineyard teams had to apply plenty of anticipation and thought to deal with the changing and unusual weather which disrupted the regular pattern of activities. A generally cooler vintage has produced wines with exceptional elegance!
Colour: Lemony green. Nose: A bright, lively nose with mineral overtones giving way to stone fruit, light roasted almonds and a waft of lemon meringue. Palate: Eleven months lees contact adds a refined creaminess and complexity, presenting an appealing full mouth and length. Elegant flavours of citrus and white blossom, knit with a minerality, some salinity and complex acidity to provide a long, smooth finish.
