Grapes: Chardonnay - Clone 121, 750 Kilos.
Harvest: 20th October 2018 - Picked at 20 Brix and 9 TA.
Winemaking: Pressed gently and fermented in a stainless steel tank with indigenous yeasts.Temperature kept below 20 degrees and transferred to old Burgundy barrels for 12 months before being bottled.
Bottled: 3rd March 2020 - Gravity filler, no filtration
Nose: Ripe nectarine, apricot.
Palate: Crisp citrus, peach with underlying salinity. Food Match: Pasta with sage butter, or on its own.