Wines
Chardonnay 2010
Despite the inclement weather during the 2010 vintage, the grapes for this wine were in excellent condition and were mechanically harvested in excellent condition at 13 Baume. The grapes were de-stemmed, crushed and pumped into a Bucher membrane press. The grapes were gently pressed and the juice settled over a period of three days. After racking the juice was inoculated with EC1118 yeast and fermented for a period of three weeks at 15 degrees C. Half of the fermenting juice was finished in French oak barrels, while the other half remained in the tank. After finishing their respective fermentations, the wines were kept on yeast lees for a period of three months. Some malo-lactic fermentation was carried out on the oaked portion of the wine, and when completed, the wines were blended together, fined and then stabilised.Final acid additions were made before the wine was bottled in late May 2010 in antique green claret bottles with a Stelvin cap finish.
Tasting Notes
“This wine is green straw in colour and exhibits lifted melon and stone-fruit aromas with integrated oak notes . The palate shows fresh stone-fruit flavours with a touch of oak and possesses a refined acid and fruit finish. Perfect as an aperitif, this wine will also complement poultry and game-bird dishes.”
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