The grapes were picked specifically at two specific and different degrees of ripeness and then held at a cool temperature for a few days, then being very lightly crushed to extract the juices, before settling for a day or two and then allowed to warm up and ferment on 100% new French Oak. The wine was then separated so two thirds could undergo malolactic fermentation.
Both the picking and malolactic practices are designed to deliver an elegant chardonnay that retains fruity freshness and acidity, whilst supporting that with generous but not overpowering butterscotch flavours on the palate.
The wine was further matured on a carefully selected blend of toasted and untoasted French Oak for 6 months, using 30% new oak designed to retain the freshness of fruit but enhance the typical tastes of this cultivar.
The wine was matured on a carefully selected blend of toasted and untoasted French Oak for 12 months, using 40% new oak designed to retain the freshness of fruit but enhance the typical tastes of this cultivar.
