Vinification
Hand-picked fruit was whole bunch pressed and cold settled before being run to barrel and tank for fermentation at low temperature to preserve fruit character. The barrel-fermented component was
lees stirred for three months to promote oak integration and textural complexity. The two parcels were then blended together prior to bottling
Viticulture:
To achieve the elegance, depth & characters which we require, the vines are cane pruned to achieve an even canopy. Shoot thinning is performed as early as possible in September to ensure a low number of shoots per vine helping us create an open canopy. This gives us good air circulation and even ripening. Summer pruning on the northern side promotes a relatively early harvest.
Tasting Notes
The 2019 vintage delivered
Chardonnay with good flavour development and bright natural acidity. We’ve captured classic Mornington Peninsula grapefruit, peach & nectarine fruit characters, preserving fruit freshness whilst carefully adding further complexity & texture in the winery..
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