Chardonnay

Enjoy on its own or with fish, poultry and summer salads.

The grapes were harvested early morning at around 22 Balling. Only grapes of exceptional quality made it to the cellar, leaving all rotten and sunburnt berries on the vines.

Another manual selection process ensured that only the best grapes passed through the de-stemmer and crushing press. The wine was inoculated with 'D47' yeast and fermented in 225L third-fill (100%) French oak barrels for 8 months. The barrels were rolled or stirred (battonage)regularly to suspend the lees in order to gain complexity and better oak flavour integration which add to the silky mid-palate. In advance of bottling, the wine was protein and cold stabilized.

Our approach is classic, with a modern touch, We hand-select our grapes in the vineyards and once in the cellar we release their true inner character in a traditional way, combined with modern techniques, triggering all five senses: The Element, The Emotion, The Land, The Light and The People.