Marimist Chardonnay

All grapes were sorted by hand, and fed into the press, 85% as whole bunches and 15% destemmed, for a gentle 3h pressing cycle. Free run juice kept separate from pressing juice during a 48h settling process in stainless steel tanks. 100% of total yield fermented in 228 liters, 300 liters and 500 liters French oak barrels, of which23% was new wood, at ambient room temperatures. A mix of native and cultivated yeast was used to respect the varietal's character.

After a relatively warm winter, which lead to an early bud break, the spring months were exceptionally dry. With the spring storms staying away, there was no wind to disturb the flowers and the superb berry setting gave us high hopes for an easy season with high yields. However, nature threw use a curve ball in the middle of harvest with lots of rain in February and March. We had almost 230 mm of rain in these two months, which is 2,5 times the average. Picking decisions were thus based both on phenolic ripeness and weather forecast.

Kept in barrel on fine lees for a minimum of 9 months. The wine completed full malolactic fermentation with zero bâtonnage.