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The Construct of a High End Chardonnay


Take the best quality grapes from old (60+ year) vines, then basket press the whole bunches, then inoculate the juice with a special Burgundy yeast, then partially ferment in stainless steel tank, then when about 50% through, rack off these gross lees & transfer into new French oak barriues for the balance of the fermentatio, then stir the yeast lees in the barrels over the next 5 - 7 months, then blend & fine & bottle.

 



Looking into the top of a barrique, the juice is fizzing actively, with lots of CO2 gas being liberated & with the first step in the character of the new Chardonnay becoming evident.