ChardonnayMild spring weather resulted in an early budburst and warmth during the vines flowering period led to a reasonable, but not excessive, crop of grapes “setting” on the vines. Good but not too hot summer temperatures produced even ripening while allowing the grapes to retain just the right level of natural acidity. Lingering sunny days in autumn allowed us to harvest beautifully, physiologically ripe fruit.

After picking the grapes were gently pressed and the partially clarified juice was allowed to undergo fermentation in French oak barriques by the action of the fruits' indigenous yeasts. Following this the wine was kept on its natural yeast deposit (sur lie) and when the weather warmed in the cellars the following summer, it started spontaneous secondary (malo-lactic) fermentation due to its own natural micro-organisms. Each barrel was allowed to start malo-lactic fermentation. This process was carefully monitored and individually stopped in every barrel, when the exact amount was felt to be optimal, this being decided by taste. The wine was then blended and bottled, having spent approximately a year in barrel.

It has a star-bright lemon colour. Impressions of citrus fruits, peaches, yellow plums and melon intertwine with savoury nuances of wood smoke, barbequed sweet corn and oatmeal. While flavoursome, mouth-filling and concentrated it has a crispness and minerality which keep it tight-knit and focussed. Citrus fruits echo in its prolonged after-taste.

Wine is a natural health food.

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