Description / Reviews
"The fruit is handpicked and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulfur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the winemaking process. The wine is left at ambient and transferred to barrel with full solids, with minimal sulfur added. Fermentation occurs using wild yeast and it is then left unsulfured to the following summer at which time most of the wine has completed full malo-lactic fermentation. A minimal amount of sulfur is added and left in barrel for a total of 6 months where it is racked off gross lees and transferred to tank. The resulting wine is bottled using no finings and minimal filtration. A fresh, driving palate—energetic and vibrant—with a concentrated mid-palate fruit core. Layers of citrus and preserved lemon peel swirl through. Subtle nuances of praline and honey transition seamlessly into a wet pebble-like minerality, carrying through to a long, persistent finish." - Winemaker Notes
"Light to mid yellow with aromas of pineapple, mango, resin, chopped herbs and a hint of emerging toasty hazelnut from development. The wine is full and round, ample in flavour with a grip of tannin and acidity firming up the finish and aftertaste. A generous, textural chardonnay." - 92 Points, Huon Hooke, The Real Review
