Luxuriously creamy and round, this vintage offers scents of pear, pineapple and toast. Abundant flavours reveal pineapple, baked pear, apple, delicate mineral mid-palate and lingering vanilla.
Chardonnay grapes at harvest ripeness of 22.3° Brix were hand-selected October 7th from Rennie Estate’s Heron Pond Vineyard. After whole-cluster pressing, the juice was barrel-fermented using indigenous yeast. Malolactic fermentation and 16 months’ ageing (with regular stirring on the lees) were completed in 228 L French oak barrels, of which 22% were new.
The wine was bottled unfiltered in June 2018 at 13% alcohol, 4 grams per litre residual sugar, 5 grams per litre titratable acidity and 3.58 pH.