Chardonnay

The different vineyards is very small individual vineyards ranging from 0.2Ha-1Ha. I produce one barrel, two or maybe three barrels from a site. All individually crafted with its own unique character. Blended together after 12-14 months. All vineyards are handpicked and cooled down to 1°C before entering the cellar for whole bunch pressing. Settling overnight to between 300-400 NTU’s. Racked to stainless steel tanks where the spontaneous fermentation has will start. I will allow 50% of the fermentation to be completed in stainless steel tank and then move the must to barrel.

The Eikendal Chardonnay is produced from 2 different areas, 3 different farms, 4 different clones, 7 different vineyards (Biggest block 1Ha). That is where complexity starts.

Each block has its own unique batch of barrels. 80% of the barrels custom made by Burgundian Winemaker Bruno Lorenzon from the forest Pierre du Bourgogne and 20% is from Stephane Chassin. Bruno Lorenzon barrels are untoasted; this gives us extreme purity and tightness on palate. Chassin gives us flinty, salt-like character. Previous vintage wine will be racked out and the new fermenting must will be pumped onto the lees of the previous vintage. Thus, the 2nd fill barrel has 2 vintages of lees, 3rd fill three and 4th fill four vintages of lees in. This adds more complexity. Barrels are 500ℓ and 15% new is used. No butonaging or stirring. After blending, the wine goes to stainless steel and are allowed to settle clean. We will do a very rough filtration and take it to bottle.