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.

Updated 22 August, 2008