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Greywacke Chardonnay
The majority of the fruit was sourced from the upper Brancott Valley with the balance coming from its lower reaches. Typical of this sub-region, the wind-blown loess soils are comprised of clay-loams with varying degrees of gravel content. Both vineyards are planted with the low-yielding Mendoza clone, known for its propensity for millerandage (small and normal sized berries in the same bunch) and were trained on a two-cane VSP trellis.
The two vineyards were hand-picked separately at high ripeness levels and whole bunch pressed using very low maceration press cycles. The resulting juice was settled and racked to French oak barriques (20% new). The juice was allowed to undergo spontaneous indigenous yeast fermentation, the final phase continuing for many months. The wine received occasional lees stirring and underwent a complete malolactic fermentation. It was transferred out of oak after 18 months and bottled in December 2012.
The two vineyards were hand-picked separately at high ripeness levels and whole bunch pressed using very low maceration press cycles. The resulting juice was settled and racked to French oak barriques (20% new). The juice was allowed to undergo spontaneous indigenous yeast fermentation, the final phase continuing for many months. The wine received occasional lees stirring and underwent a complete malolactic fermentation. It was transferred out of oak after 18 months and bottled in December 2012.
$18.76
Original: $53.59
-65%Greywacke Chardonnay—
$53.59
$18.76Greywacke Chardonnay
The majority of the fruit was sourced from the upper Brancott Valley with the balance coming from its lower reaches. Typical of this sub-region, the wind-blown loess soils are comprised of clay-loams with varying degrees of gravel content. Both vineyards are planted with the low-yielding Mendoza clone, known for its propensity for millerandage (small and normal sized berries in the same bunch) and were trained on a two-cane VSP trellis.
The two vineyards were hand-picked separately at high ripeness levels and whole bunch pressed using very low maceration press cycles. The resulting juice was settled and racked to French oak barriques (20% new). The juice was allowed to undergo spontaneous indigenous yeast fermentation, the final phase continuing for many months. The wine received occasional lees stirring and underwent a complete malolactic fermentation. It was transferred out of oak after 18 months and bottled in December 2012.
The two vineyards were hand-picked separately at high ripeness levels and whole bunch pressed using very low maceration press cycles. The resulting juice was settled and racked to French oak barriques (20% new). The juice was allowed to undergo spontaneous indigenous yeast fermentation, the final phase continuing for many months. The wine received occasional lees stirring and underwent a complete malolactic fermentation. It was transferred out of oak after 18 months and bottled in December 2012.
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Description
The majority of the fruit was sourced from the upper Brancott Valley with the balance coming from its lower reaches. Typical of this sub-region, the wind-blown loess soils are comprised of clay-loams with varying degrees of gravel content. Both vineyards are planted with the low-yielding Mendoza clone, known for its propensity for millerandage (small and normal sized berries in the same bunch) and were trained on a two-cane VSP trellis.
The two vineyards were hand-picked separately at high ripeness levels and whole bunch pressed using very low maceration press cycles. The resulting juice was settled and racked to French oak barriques (20% new). The juice was allowed to undergo spontaneous indigenous yeast fermentation, the final phase continuing for many months. The wine received occasional lees stirring and underwent a complete malolactic fermentation. It was transferred out of oak after 18 months and bottled in December 2012.
The two vineyards were hand-picked separately at high ripeness levels and whole bunch pressed using very low maceration press cycles. The resulting juice was settled and racked to French oak barriques (20% new). The juice was allowed to undergo spontaneous indigenous yeast fermentation, the final phase continuing for many months. The wine received occasional lees stirring and underwent a complete malolactic fermentation. It was transferred out of oak after 18 months and bottled in December 2012.
