The fruit was harvested cool in the mornings and gently transported to the winery where it was whole bunch pressed and the juice left to settle for only 24 hours. This juice was racked soon after with a very large proportion of solids/light lees retained then gravity fed to new 500L puncheons and also 4 year old barriques, where it was left to begin fermentation naturally. We allowed the ferments to get quite warm (up to 30oC) and together with the solids incorporated in the juice have given a wine with deceptive power but still retained the purity of fruit and varietal character. The resultant wine was left on its yeast lees and stirred regularly for around 9 months before being racked and prepared for bottling – no finings were required for this Chardonnay.
Harvest date: 5 April 2013