The weather during the growing season consisted of a late winter break and favourable winter and spring rains. These filled up the soil profiles with water, placing the vines in excellent health, with flourishing canopies and a moderate fruit-set. The summer was dry with low pest and disease pressure. February was mild with cool nights, allowing the chardonnay vines to ripen the grapes quickly while retaining good natural acidity. In line with our no-compromise attitude towards this wine, the grapes were all hand-picked, then chilled in our cold rooms before tipping to tank press for whole bunch pressing. The juice was sequentially filled to new and 1 year old French oak barriques, and fermentation was conducted by indigenous wild yeast. Once fermentation was complete the barrels were topped and placed in cool storage. Regular toppings and stirring continued for 14 months, building a fine creamy texture.
Fragrant ripe nectarine, toasted cashews, lemon zest and some underlying caramelised sugar and crème brûlée. A toasty nougat palate is matched with fresh lemons and fleshy peach, creamy acid and a fine, taut mineral finish. A wine to rekindle your love of chardonnay. “Welcome back chardonnay, all is forgiven!”
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