The fruit for this wine was sourced entirely from the organically certified vineyard on our winery block in Brightwater. Two Chardonnay clones were used – Clone 6 and B95. The fruit was harvested on 5th and 20th April 2015 at an average of 21.5 Brix.
The grapes were pressed and the juice allowed to settle naturally in tank. All the juice was racked to barrels – all two years old or older to impart a subtle oak influence to the wine. Specially selected organically-certified yeast strains were used to ferment the juice to dryness.
After fermentation, the wine was aged on lees in barrel with regular stirring during the first few months. The wine was blended after 12 months; filtered and bottled on 28 June 2016. No animal-derived finings were used making the wine vegan friendly.
Residual sugar 3 g/L Titratable acidity 5.62 g/L pH 3.39 Alcohol 13%
Fermented entirely in seasoned barrels, this wine is a medium weight, fruit-driven Chardonnay offering ripe citrus and apple aromas combined with the nutty complexity of extended lees contact.
“A restrained and delicate style, the nose shows baked apple, citrus, almond and flinty notes, leading to a gently weighted palate that is rounded and fruity. The wine offers elegance, fruit intensity and vibrancy, finishing smooth and juicy.”
83/100, Sam Kim Wine orbit, June 2017