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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.
Updated
21 Apr, 2010
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