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 sun-burnt 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.