After harvesting overnight, the fruit was crushed and pressed and the juice transferred to barrel for fermentation; new and some older oak was used for complexity. After primary fermentation, all this Chardonnay underwent a malolactic fermentation for extra richness and there was regular leesstirring over the next 6 months for further complexity and enhanced mouthfeel.
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After harvesting overnight, the fruit was crushed and pressed and the juice transferred to barrel for fermentation; new and some older oak was used for complexity. After primary fermentation, all this Chardonnay underwent a malolactic fermentation for extra richness and there was regular lees stirring over the next 6 months for further complexity and enhanced mouthfeel.
Vintage: 2016
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