New Arrivals/Restock

The estate grown Chardonnay grapes were handpicked and hand sorted and then dropped whole-cluster into our pneumatic press for a gentle extraction of the juice. Drained by gravity flow into tank, the juice was chilled overnight to remove excess solids. 60% of the juice was fermented in tank while 40% fermented in barrels. Each method has advantages; fermentation under temperature-controlled stainless steel tanks produces vibrant and lean wines, barrel fermentation brings savoury and oaky undertones along with rounded texture. Different strains of yeasts were used to further enhance aromatic and textural complexity. Malolactic fermentation was followed by 10 months ageing. The wine was then filtered and cold stabilized prior to bottling. It was allowed to further age in bottle before its release. Pair with garlic sautéed BC prawns and a squeeze of lemon or crab cakes with a citrus salad.