The vineyard is managed without using herbicides or insecticides and the use of biological and good cultural practices is maximised to control disease. For the most part only organically permitted fungicides are used to control disease in the vineyard, however, on rare occasions, systemic fungicides are needed. Our plan is to gradually convert the vineyards to organic once the vineyard’s immune system is fully developed.
Wine Making
The fruit is handpicked in two picks, and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulphur 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 and minimal sulphur is added. Fermentation occurs using wild yeast and 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 sulphur is added in the spring and left in barrel for a total of 12 months where it is racked off gross lees and into tank. The resulting wine is bottled using no finings and minimal filtration.
Tasting Notes
Vibrant notes of fresh peach and lemon curd on the nose. This Chardonnay shows a natural acidity as you would expect from a cool climate. The full malolactic fermentation adds a smooth and creamy texture which soften the wine. This leads into a subtle and balanced pallet of spices and nuts, finishing with a refreshing minerality.
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