The Talland Hill vineyard is the warmest and most sheltered of our three single vineyards, it is also the first vineyard to be picked each year. This site produces intense and mineral driven Chardonnay.
Wine Making
The fruit is handpicked in two picks across front block and villa block, the fruit is then whole bunch pressed on the same day 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
A bold Chardonnay, initially closed, which opens up in the glass. Delicate creaminess, lemon zest and honeyed nuts on the palate. The complexity of this wine paired with its pure, long and dry finish, makes for the perfect food companion.
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