This wine shows a concentrated core of orange, white peach and other ripe summer fruits. The palate is juicy and rich with a long dry finish of nectarines and almonds.

100% Chardonnay

This Chardonnay will complement spicy Thai grill vegetables or even a well matured cheddar cheese on Melba toast with honey dumplings.

Soil types vary from sandy clay to decomposed granite. The skin contact is done without any sulphur additions to allow partial oxidation of phenols contributing to orange flavour formation during fermentation - a technique known as hyperoxygenation used by winemakers on Chardonnay and Colombard.

Vineyards: 22 year old trellised vines from our Bottelary property

Grapes were crushed and the juice allowed skin contact with partial oxidation for up to 8 hours.  Legacy states that the berries should be yellow and sun kissed when it is fully ripe. The juice is fermented with wild yeasts in 83% stainless steel tanks and 17% 3^rd and 4^th fill French oak barrels without proper settling. The juice is stirred often during fermentation to lift the lees.

Time spent on lees:  3 - 4 months

Chardonnay performs exceptionally well in its heritage soils in France and few other place, but making great Chardonnay in the New world, takes a lot of effort and expertise - and this is exactly what we use!