Blend: 100% Chardonnay
Vintage detail: This vintage will be remembered as a dry season starting very hot during January, but cooling down in the evenings during the ripening period in February which allowed for stable acidities in the Chardonnay. Water management was very important during the season.
Production volume: 35 hl/ha
Hand Harvested: 100%
Whole berries: 100% whole berry pressed
Fermentation vessel: 228L French oak barrels
Fermentation: Fermentation commences in stainless steel. After about 5 balling has dropped the juice are moved to 228L French oak barrels to complete fermentation in a temperature controlled room. We have used two yeast strains, Lallemand D254 and CY 3079. After ferment, the wine was kept on the gross lees with the addition of a small amount of sulphur to prevent malo-lactic fermentation for a period of 9-11 months.
Barrel Type: Francois Frere and Cadus French oak barrels
New Barrel %: 50% new oak, 25% 2nd fill, 25% third fill
Maturation: 11 months on the gross lees, with rolling of the barrels replacing traditional batonage.
Fining: Light fining for protein stability. No cold-stabilisation.
Filtration: Coarse filtration into the bottling
Bottled: May 2016
Total acidity: 6.4g/l
Aromas of coffee, burned caramel, roasted nuts and white peach. Palate is framed by youthful acidity, with harmonious fruit and oak balance. The wine finishes with subtle toasted almond and baked bread aftertaste flavours.