Vines planted in 1995.
One of the more difficult years for Chardonnay due to cold evenings and strong winds during our flower season. The also led to very low production and uneven ripening of the grapes. We harvested in stages to make sure we only received optimal ripening fruit.
Our new cold room allowed us to ferment and age our Chardonnay under temperature controlled fermentation and ageing conditions. The juice was fermented in 300L French Oak barrels and aged on the lees for 9 months. 70% new oak and 30% older oak was used.