Country and Region:
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The hand picked grapes were part whole berry and whole bunch pressed, due to the natural balance of the fruit no acidification was required before fermentation in older French oak. Partial malolactic fermentation was allowed with a touch of lees stirring to add complexity and depth whilst being careful to keep the wine focused to display the unique qualities of the vineyard.
From a selection of vineyards, predominately from a high altitude vineyard in the Piccadilly Valley the remaining fruit is sourced from the Lobethal districts.
These are mature vines with a mix of clones, Bernard C76, C95 & C96 with I10VI, G9V7 and Mendoza clones. The elevation (450-550m) in this cool climate coupled with a range of aspects provides naturally high acidity with depth of fruit to produce a refined elegant style of Chardonnay.