Citrus oil, floral notes, dried pear and grapefruit aromas are well supported by subtle French oak. The palate is textured yet fine, finishing dry and savoury, this is a direct result of wild ferments with turbid juices. Drink as a young wine or cellar in the medium term.
A mixture of clean and turbid juice was wild fermented in French oak puncheons (64%) and barriques (36%) using only free run juice. Ferment temperatures were around 18-25 degrees to promote and retain more primary fruit flavours. 30% of the wine was fermented in new oak, with the remainder fermented in second and third use French oak. This year we put 8% of the blend through MLF and stirred the lees every 4-6 weeks. A small percentage was whole berry fermented to provide a nice savoury complexity. The 2018 Chardonnay spent 9 months in barrel before blending, fining and bottling in January 2019.