Chardonnay

The grapes are handpicked into harvest crates early in the morning to ensure the temperature in the grapes stay as low as possible to preserve fresh flavours. Crushing and de-stemming takes place, and the mash was pumped through a mash cooler chilling the mash to approximately 16ºC. Skin contact was done overnight and then the juice was pressed of the next morning. The juice settled for 48hrs and was then transferred into 300L French oak barrels. Natural fermentation took place, at 14-16 %, which took 30-45 days to complete. 100% of the wine went through malolactic fermentation.

The Chardonnay vineyard is planted on S-SW facing slopes at about 250-300 metres above sea level. The soil on these blocks varies from medium to heavy textured, with a moderate structure and shale mother material. The clay content varies from 15-20%.