Small batches of grapes are gently crushed before being pressed in specially designed stainless steel basket presses. Gentle extraction of the juice is critical in these stages to retain the delicate Chardonnay characters. Fermentation took place in old French oak barriques for around 6 months, with no malolactic fermentation. 40% of the final blend underwent wild fermentation in barrel. The barrel ferments are aged on lees, some of which is added to increase the mouthfeel, and add a bit of minerality which helps the wine age gracefully. There is no racking until final blending.
A beautiful light golden colour. Wafts of melted butter, lemon blossom and custard apple on the nose. This is a very focussed wine. Crème Brûlée, custard, lemon zest on the palette. Plenty of integrated acid with a lovely clean line. Long, focussed finish. Dustings of elegant French oak.