Chardonnay is world-wide back in high demand and rightly so. It is the noble white grape variety, queen of the whites and if as seriously made from low yield and natural winemaking as Hans does, hard to beat. A wonderful melding of richness and structure with lively tropical and lemony fruit and textural creaminess. Delicious now, it might take another two years before the fresh flavours become more mature but there will be nothing left to buy of this royal wine…
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.
|Clones||Mendoza / Dijon clones|
SO4 / 3309 / 101.14 / Riparia Gloire / Schwarzmann
|Vine age||20 years|
|Soil||Shallow (<45 cm) well drained sandy and gravelly soil with clay-sand patches from stony alluvium.|
|Planting density||High 5,500 vines/ha|
|Residual Sugar||<1 g/l|
|Ageing Potential||10+ years|