The Chardonnay vines which fruit was selected to craft this wine, are grown at an altitude of 220 metres above sea level, in various soil types (including Tukulu) which are under drip irrigation. The vines, planted between 1986 and 1999, are grafted onto nemotode-resistant Richter 99 and Richter 110 rootstocks and are trellised onto a five-wire vertical fence-type system. Winter pruning was two spurs, and these south and west facing vineyards yielded a low 5,8 tonnes per hectare.
The grapes were harvested by hand after reaching an average Balling of 23 degrees. The clear juice was inoculated with two yeast strains: D47 and the imported French strain, Collection Cepage . Fermentation at between 15 and 16 degrees Celsius, in stainless-steel tanks, took 14 days to complete. Fifty percent of the wine was wooded in French oak for 4 months before the careful assemblage.
An all-round wine which can be enjoyed with a variety of poultry or fish, vegetables in light sauces, and salads dressed with Balsamic vinegar and walnut oil. Delightful to drink on its own.
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