Made from excellent Premier Cru Chardonnay, mostly the Gingin clone, known for its vibrant acidity and exuberant fruit core. This Chardonnay delivers lifted white peach, pear, greengage plum perfume, followed by orchard blossom aromas, warmed stones and vanilla bean. The palate is satin-like, complex, with a rich core of fruit. Purified lemon and oils, ginger, crème brûlée. Finishes dry, with flecks of minerality. Their Gingin clone fruit retained excellent acidity which suggested most plots desired completion of a natural MLF. Some sections are typically hand-harvested, gently whole-bunch pressed and transferred to French oak barriques as unclarified juice for fermentation. The balance were Selective harvested and direct pressed with very high solids juice racked to barrel. All batches were fermented with natural yeasts from the vineyard. Each batch is typically left on lees in barrel for 8 months of maturation with an additional 6 months blended in the cellar for harmonisation before being bottled. Only Premier Cru Chardonnay sections were selected which included predominately Gingin clone and to approximately 16% Bernard clones 95, 96 and 76.
Made from excellent Premier Cru Chardonnay, mostly the Gingin clone, known for its vibrant acidity and exuberant fruit core. This Chardonnay delivers lifted white peach, pear, greengage plum perfume, followed by orchard blossom aromas, warmed stones and vanilla bean. The palate is satin-like, complex, with a rich core of fruit. Purified lemon and oils, ginger, crème brûlée. Finishes dry, with flecks of minerality. Their Gingin clone fruit retained excellent acidity which suggested most plots desired completion of a natural MLF. Some sections are typically hand-harvested, gently whole-bunch pressed and transferred to French oak barriques as unclarified juice for fermentation. The balance were Selective harvested and direct pressed with very high solids juice racked to barrel. All batches were fermented with natural yeasts from the vineyard. Each batch is typically left on lees in barrel for 8 months of maturation with an additional 6 months blended in the cellar for harmonisation before being bottled. Only Premier Cru Chardonnay sections were selected which included predominately Gingin clone and to approximately 16% Bernard clones 95, 96 and 76.
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