The powdery chalky tannins give the wine some nice textural qualities. The French oak is well integrated and barely perceptible.
The Estate Chardonnay is distinctly different from the Parterre in that we wish to downplay the influence of oak to let the pristine fruit flavours take the main stage. Older barrels and stainless barrels were used to help spread lees contact to give the wine more texture.
The whole bunch grapes were gently pressed, minimising the phenolic pickup resulting in seamless structure. Fermentation was initiated by wild yeasts. This vintage some of the barrels were allowed to go through partial MLF to temper the high acidity of the grapes this year. The minimal oak handling reveals a fresh and vibrant wine with an off dry finish, perfect paired with oysters and other seafoods.