A season of low bunch numbers and poor fruit set resulted in a reduced crop which was hand harvested on March 13 at a Baumé of 12.3 degrees, pH 3.29, titratable acid 7.5 g/L.
Following whole bunch pressing, partially settled juice was transferred to new and one year old French oak barriques where alcoholic fermentation was carried out by indigenous yeasts. Malolactic fermentation was induced in 50% . After 13 months of oak maturation, the wine was transferred to tank for stabilisation. Bottled 1 May 2015, alcohol 13.5%.
This is an elegant cool climate Chardonnay with characters of citrus, fig, stone fruit and butterscotch balanced by oak-derived toasty, smoky notes. The palate is rich, creamy and lingering but finishes fresh with natural grape acidity.