Another perfect growing season! We picked our Dijon Chardonnay clones during the third week of March, followed by the Mendoza clone 2 weeks after at a tiny yield of 500g per vine.
After gentle skin maceration of 48h, the wine was transferred to 500 litre 2nd wine oak puncheons for an initial wild yeast fermentation followed by a secondary, malolactic fermentation. The wine was then left to age on its lees, with regular stirring, for 12months, then an additional 10 months on fine lees.
Orange blossom, tilleul, lime and chamomile… A rich bouquet pops out of this pale gold Chardonnay. The pure acidity, combined with a smooth and elegant creamy body structure brings a magnificent balance. Long persistence with aromas of fresh bread, and roasted almonds. Enjoy now for the fruit, later for more toasty tertiary flavours.