The cool climate ensures slow ripening of the berries and we usually pick in late March or April. The natural yeasts on the berries are used to ferment the wine to contribute a unique character.
We pick the berries when they are fully ripe and make the wine in our own onsite winery. The grape bunches are de-stemmed and crushed, and left on skins for 6 to 7 hours before gentle pressing. After settling, the must is transferred to barrel to ferment using their indigenous yeasts.
The wine completes primary ferment and full malolactic fermentation in a mix of new and used oak to mature on lees for 15 months. The oak used is Sirugue barriques of tight grain, light toast french oak from the Vosge forest. The wine is lightly fined and not filtered.
The Chardonnay is a full golden colour and shows citrus and white peach aromas, fine tannin structure and length.
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