Tasting Notes
Hand picked fruit is gently whole bunch pressed into a tank and settled overnight. It is then transferred into French oak barriques (20% New, 80% second, third and fourth use) and inoculated with a neutral yeast. Fermentation is relatively vigorous and complete within two weeks. From May until spring the barrels are stirred every two weeks until MLF is complete. The wine is left on lees until bottling with filtration in February, 10 months after harvest. - Winery Note
Product Type | Wine White Chardonnay |
Volume | 750ml |
Country | Australia |
Region | Victoria |
Winemaking Practices | Minimal Intervention |
Vineyard Practices | Conventional |