The fruit for this wine came from select vineyards across the region, a large component of which was hand-picked.The fruit was whole-bunch pressed directly to two- and three-year-old French oak barrels with each of the parcels kept separate before blending.The wine was allowed to ferment “wild” using indigenous yeasts and subsequently matured on lees for
6–8 months depending on the parcel. Little or no malolactic fermentationoccurred.This Chardonnay is fresh, fulfilling, uncompromised and made trueto the Deep Woods Estate ‘house style’.
