The organic grapes were loaded into the press, then gently whole bunch pressed. They were then racked to barrels and puncheons, taking the fine lees. The juice was left to commence fermentation naturally. After 10 months on lees, the batches were blended and filtered prior to bottling. The result is an elegant Chardonnay, layered like pastry, with scents of brioche and a juicy mouthful of white peach and nectarine.
Marlborough, New Zealand
Suitable for Vegans.