Grown on a south facing slope, the fruit is hand picked lightly crushed, and basket pressed. The heaviest solids are briefly settled out by gravity, then the juice transferred to barriques awaiting the start of fermentation. This occurs naturally, when it is ready, and takes as long as it takes. The wine is matured in its original barrel, on yeast lees for around 18 months before blending to tank, where it is naturally fined, then bottled unfiltered under screwcap closure. - Winery Note
Well balanced fruit will contain everything required to ferment to dryness. Naturally formed sulphides occur in some barrels – usually to a point which produces the beautiful nutty, matchstick characters so symbiotic with chardonnay. New oak is used judiciously.
Domenica sits 460m above sea level atop the granite ridge sweeping away to the south west of Beechworth. The wines are vividly reflective of their origin, a gripping mineral texture encasing the mature vine vitality of the varietals chosen to express it.
Winemaking is traditional. Taste is more important than numbers. The yeasts comes from the site, not a packet. Pressings, solids and lees all play their part completing the picture. The wines are carefully maintained in oak bariques before being bottled unfiltered.
Winemaker Peter Graham cut his teeth at nearby Giaconda, where he worked as assistant winemaker for thirteen years. During the early part of this time he completed a degree in wine science by correspondence through Charles Sturt University. - Winery Note
|Product Type||Wine White Chardonnay|
|Winemaking Practices||Minimal Intervention|