Dry Chardonnay (<5g/l or up to 9g/l if TA <2g/l lower) (1) Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2019 and older

2018

Following harvesting the berries are cooled to 5ºC prior to a whole bunch press using the “Champagne” press cycle. After clarifying over-night pressed juice was transferred to 225 litre French oak barrels (90% new barrels, 10% 2nd fill) for fermentation. Our Reserve Chardonnay was 100% barrel fermented, using natural yeast with extended lees contact and daily batonnage. We undertook a barrel selection of our 2018 Chardonnay production to create this exceptional wine. Less than 20% of this wine underwent malolactic fermentation. Limited production of 6 barrels only.

FOOD PAIRING West coast rock lobster served with lemon butter sauce. Slow poached pernod oysters with fresh apple, verjuice dill and lees. Roasted monkfish wrapped in parma ham. Hand dived sea scallops pan fried with a pea purée.