Our Chardonnay is 100% barrel fermented in french oak with 25-30% of this being new oak. To add complexity to the wine all of it goes through natural yeast fermentation, as well all of it goes through complete malo-lactic fermentation. This wine received extended lees contact for ten months with weekly stirring. Then a further eight months barrel maturation. The longer time in barrel restricts this wines openness for a few months so be patient. Minimal handling and filtration ensures maximum flavour is retained.
Initially the nose of the 2016 Chardonnay is a little closed but it doesn’t take long to find honeydew melon and citrus with a mealy oak overtone. This carries on to the palate combining with hints of peach and apple and slight spice from the oak. The acidity is well balanced with the oak creating a full lingering mouthfeel
This wine will cellar for 10 years plus.