Chardonnay from Karridale. Fermented in terracotta amphorae & French oak.
The power of Chardonnay yet unpolished, textural, raw. Chardonnay is often spoken of as a blank canvas upon which a winemaking picture can be drawn. This is our take….
Whole bunch pressed then natural fermentation in terracotta amphorae (800lt) and large format (500lt) third use French oak. To the amphorae we added whole bunches of chardonnay to build body, texture and flavour.
The whole bunches were hand scrunched into the wine after 2 months of fermentation. Partial malolactic happen over the 6 months the batches sit on their yeast lees.
Overtly Chardonnay – fresh lemon, citrus blossom and stone fruits with undertones of meringue and vanilla bean. Lively acidity , rich fruits, a pithy/skinny texture and a light touch of nut meal and brioche make for an energetic, enriched, raw and full on explosion of lasting flavours and textures.