Barrel Fermented Chardonnay 2023

All grapes are handpicked during the early morning hours and then cooled overnight in a temperature – controlled room at 5 °C. One component is picked at 22° Balling to add freshness and length to the final blend; the other component is picked at 24° Balling to add body and riper flavours. The grapes are then crushed, destemmed and transferred to a stainless-steel tank. The free run juice is then drained into a stainless-steel tank to let the juice settle for 24 hours at 8 °C. The juice is racked from the thick lees to 300 L French oak barrels, 30% new and rest old barrels. Fermentation takes up to three months to complete. After fermentation the wine is given a low dose of sulphur and is left on the lees with regular batonnage. The wine spends a total of 9 months in the barrel before it is blended and bottled.

Tasting sheet Barrel Fermented Chardonnay