The new Chardonnay is a complex, vibrant wine with 5% skin ferment (a small portion on skins for 10 months) and the balance being the whole bunch pressed. Fermented in steel with 30% aged in old oak on lees for a year it balances texture, bright fruit, racy adicity and crunch. This is a fantastic, complex, modern Marlborough Chardonnay.
This style is influenced by two clones, the softer acidity of clone B95 which imparts charm and accessibility and the Mendoza clone with its small, intensely flavoured bunches with abundant acidity providing the concentration and structure.
The juice was briefly settled and transferred with moderate solids to a mixture of French oak puncheons and stainless steel for fermentation, and left on yeast lees for 12 months. The wine has undergone full secondary malo-lactic fermentation (MLF) to further soften acidity and enhance mouthfeel.
Bottled unfined and unfiltered, vegan friendly
93 Points - Cameron Douglas MS