The 2017 Chardonnay fruit was handpicked in pristine condition. The fruit was chilled and whole bunch pressed to allow gentle pressing. The juice was transferred directly into French oak barrels and temperature controlled to ensure a slow fermentation process with natural (wild) yeasts. This allowed for the development of complex flavours and textural weight. Post-fermentation the lees were stirred gently once a week until the balance between oak, lees and fruit characters was achieved. No malo-lactic fermentation was carried out so all the natural acidity was preserved.
Barbequed Denmark marron with garlic and fresh herbs on a bed of crisp leaves.
2017 started well with good flowering giving us hope of a good cropping year after the small 2016 vintage. It ended slowly and as with any vintage changing many times along the way. March arrived as did the rain causing everyone concern thankfully not as heavily as some other areas. The weather cooled heading into April but the sun came out and slowly reds ripened and now picked and in tank looking good with many excellent parcels throughout all varieties. 2017 was a long and interesting vintage, fruit staying on vines many weeks later than previous years creating great flavour development.
9months in 100%
French oak 40% new,