Near perfect on the vine, grapes were hand picked and cold stablised overnight to just above freezing temperature. A traditional basket press was used and only the free run juice was fermented in a single oak barrel.

By discarding almost half of the “grape must” the grape juice used imparts a finesse that is rarely achieved. The oak barrel fermentation and storage for ten months means the wine has the traditional buttery Chardonnay character but the hint of oak is subtle, balanced with the new age easy drinking style.

We like the balance of traditional and new age style of this wine and we hope you like it too.

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