The fruit was sourced from the Redland Valley which is situated in the Yallingup sub region of northern Margaret River.These vines were meticulously managed to ensure a balanced crop was ripened during the warm and consistent vintage of 2016. Picking of our Redland Valley chardonnay commenced on the 15th of February and was completed on the 24th of February.
The fruit was picked and processed in a very short amount of time. After pressing off skins and separating press fractions, the juice was allowed to settle naturally before racking to achieve a desired level of solids. The juice was then transferred to French oak barriques and puncheons to commence fermentation with a mix of inoculated and wild fermentation. Stirring of the yeast lees continued for eight months before the wine was allowed to clarify and rest on lees.
Storage / Bottling
Bottled under screwcap into a premium burgundy bottle. This closure should extend the cellaring life of the wine.