With better flowering conditions and a netted vineyard, we were able to pick near perfect fruit at 3.7 t/Ha. With the warmer conditions, harvest of the chardonnay occurred 12 days earlier than 2015 on February 27th. Analysis at harvest was 12.2° baume, 3.2 pH and 8.0 g/L of acid. Ideal numbers.
After passively chilling the fruit overnight in a cool room, the wine was whole bunch pressed directly to 500 litre puncheons for fermentation. We added one new vessel to the mix this year, so 25% new oak. Fermentation occurred naturally and progressed to dryness over a three-week period. Once complete, the wine was sulphured on its fermentation lees, were it remained, with monthly toppings until January 2017, when the vessels were blended into tank prior to bottling. Other than SO2, no additions were made to the wine. 270 dozen were bottled in February 2017. RRP $45