The grapes for our Chardonnay are machine harvested during the cool, early morning hours. The fruit is then rapidly transported to the winery and immediately crushed, chilled and pressed. It is then allowed to settle before being racked off of juice lees, warmed and inoculated with selected dried wine yeast. Fermentation occurs in stainless steel tanks of various sizes at 12- 18 degrees. A small proportion of the wine (10%) is fermented in oak barrels to add complexity and texture to the wine. The finished parcels are carefully assessed, with only tanks showing the region’s signature quality chosen for selection in the blend. The wine was then matured French oak for 6 months before bottling.
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