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Chardonnay
Our
chardonnay is picked in mid April. The grapes are gently crushed and destemmed before basket pressing. The juice is cold
settled prior to being transferred to a temperature controlled
stainless steel tank to begin fermentation. At 4 Baume the wine is
transferred to new French oak to complete fermentation and maturation. Battonage (yeast lees stirring) is undertaken to
enhance lees characters. The chardonnay is bentonite
fined and lightly filtered prior to bottling.
Riesling
Riesling
is picked towards the end of April. The grapes are gently crushed and destemmed before basket pressing. The juice is cold
settled prior to fermentation in stainless steel at 13 degrees. This
low temperature fermentation ensures preservation of the delicate
flavours and aromas. The wine is bentonite
fined and filtered prior to bottling. Our Riesling has natural high
acidity ensuring great cellaring potential.
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