A near perfect growing season resulted in our earliest harvest in 26 years. The even crop of magnificent Chardonnay grapes was hand harvested on February 23. Initial juice analysis showed Baumé 12.9 degrees, pH 3.08, titratable acid 8.5 g/L.
Following whole bunch pressing, partially settled juice was transferred to new, 2nd and 3rd use French oak barriques for fermentation by indigenous yeasts. Malolactic fermentation was induced in 50% of barrels. After 12 months of oak maturation, the wine was transferred to tank for stabilisation. Bottled 3 March 2017, alcohol 13.5%.