Chardonnay 2018

The fruit was harvested from low yielding vines in the Yarra Valley. The parcels of grapes were whole bunched/lightly air bag pressed – the crushed juice was oxidative handled. The whole bunch juice was directly transferred with its “solids” to the barrels for primary fermentation. Each barrel was fermented with its natural yeast. Each barrel was occasionally bâtonnaged and blended after 12 months maturation in new (25%) and used French oak. Small parcels of malo-lactic fermentation were performed in some barrels for added complexity.