Mendoza and Clone 15 Chardonnay fruit was hand harvested on 6 April 2017 at 24.4 Brix and was whole bunch pressed to tank and settled overnight at 8 deg. The juice was racked to tank and warmed to 15deg before being transferred to French Oak barriques to undergo a ‘wild’ fermentation. The maximum fermentation temperature was 24 degrees and the fermentation lasted for two months. The wine was aged in oak for 9 months, of which approximately 36% was new oak. During this time the malo-lactic fermentation occurred spontaneously and the wine was lees stirred weekly to soften and add texture.
This is impressively complex and inviting on the nose showing ripe peach, rockmelon, lemon peel, nougat and cedar characters with nuances of flint and spice. The palate is equally gratifying with excellent concentration and expansive mouthfeel, leading to an extremely long engaging finish.
3154 bottles produced