After crushing and destemming, the juice was pressed to French Oak barrels for wild-yeast fermentation. Around 20% new oak is used each year with a mix of coopers and forrest selections to give a subtle and complex oak support to the vibrant grapefruit and stonefruit characters. After fermentation the wine matures for 7-8 months on lees in barrel, building texture and creaminess.
The wine does not undergo malolatic fermentation, retaining more freshness and brightness of fruit flavours.
Product/Service Sold Out | Yes |
---|---|
En Primeur | No |
New Arrivals | No |
Wine Type | White Wine |
Wine Style | Biodynamic |
Country | Australia |
Region | Canberra District |
Varietals | Chardonnay |
Vintage | 2018 |
Bottle Size | 750ml |