ChardonnayCool breezy weather in late spring and early summer impaired the pollination of the grape flowers and this resulted in a relatively small crop of chardonnay grapes forming on the vines.  The rest of the summer was excellent and the autumn was warm and dry.  The grapes were thus beautifully ripe and they were able to be picked in optimal condition.

Following harvest the fruit was gently pressed to extract the juice, which was then put into French oak barriques and underwent fermentation by the action of its own “wild” yeasts.  Following this it was kept on its natural yeast deposit (sur lie) for 10 months.  When the weather warmed in our cellars in the spring after harvest the grapes indigenous micro-organisms produced a partial malo-lactic fermentation of the wine, which we carefully monitored and controlled to achieve what we thought was the perfect balance.  After 10 months in barrels the wine was carefully blended before bottling.

The fruit flavours are reminiscent of ripe peach and citrus fruits, including a whiff of orange-skins and marmalade supported by a touch of spice.  They are delightfully melded with subtle hazelnut, toast and buttery nuances.  The low crop level has resulted in good fruit concentration but the wine remains very tight knit with a tangy core and long tingling tail of minerality. 

Wine is a natural health food