The grapes were gently pressed and left for 24 hours to settle before being racked for fermentation. One third was fermented in tank whilst the rest was fermented in new & seasoned oak. The wine was left for 10 months with occasional lees stirring to aid development of complexity, mouthfeel and richness.
The finished product is an approachable, soft chardonnay that’s big on fruit and low on oak. Plenty of ripe stone fruits and tropicals, mango, pear, peach and fragrant ripe melons. The palate has smooth, mellow texture and finishes with a sweep of toasted cashew nut flavour. Drinking now.