Spice-tinged aromas suggest pineapple and orange peel with floral notes. Firmly composed on the palate, the wine unfolds flavours of tangerine and guava, leaving a lasting, citrusy-mineral finish.
Picked from 22-year-old vines at the Moira Vineyard on October 21st as grape sugars averaged 22° Brix.
Hand-harvested chardonnay grapes were sorted, destemmed, and layered into a ceramic “orb”. The wine and grape skins were left in extended contact to complete primary and malo-lactic fermentation over a gradual six-month period. After this, the wine was gently drained off the skins. Oxygen exposure was strictly limited, to maintain fresh appearance and aromatics. After another four months of finishing in a stainless steel barrel, the wine filled 25 cases.
At the time of bottling In April 2019, Alcohol measured: 13%, Residual sugar: 0 grams per Litre; titratable acidity: 5.2 grams per Litre; pH: 3.8