The fruit for this wine was handpicked and whole bunch pressed. The cloudy juice was then transferred directly to a mixture of new and one and two year old French oak puncheons (500L) and barriques (228L).
Fermentation occurred spontaneously with wild yeast over the next three weeks. Post-ferment the barrels where topped and the wine matured in place for the next nine months before careful barrel selection and bottling.
Hand-picked fruit, whole-bunch pressed, wild ferment in barrel, matured 9 months in barrel on gross lees. Fogarty Wine Group winemaker, Julian Langworthy, knows a thing or two about chardonnay. Here, he delivers a complex and elegant interpretation, bringing flinty minerals, pristine sherbety lemon and grapefruit with pear, peach skin and almond flavours into a restrained, harmonious whole. Lithe, juicy and delicious now, with some way to go.