Bunches were chilled to 5°C before being whole bunch-pressed to French barriques (50% new, 50% second use) for wild yeast fermentation, partial mlf, 12 months maturation. This, as they might say is the cat’s pyjamas, with its pyrotechnic display of grapefruit-driven fruit flavours, bright acidity and long finish. It is ambling surely along its development path.
Bunches were chilled to 5°C before being whole bunch-pressed to French barriques (50% new, 50% second use) for wild yeast fermentation, partial mlf, 12 months maturation. This, as they might say is the cat’s pyjamas, with its pyrotechnic display of grapefruit-driven fruit flavours, bright acidity and long finish. It is ambling surely along its development path.
We are delighted our 2013 chardonnay was included in James Halliday’s Top 100 wines for 2022 released on November
