The Chardonnay and Pinot Noir were both whole-bunch
pressed to secure only the best quality juice and minimum
colour extraction on the Pinot Noir.
After settling, 80% of the Chardonnay was fermented in
stainless steel with a higher percentage of solids in the juice.
Using a Burgundian isolated yeast strain and fermenting at
18⁰C ensured a rich and dense structure. A 20% portion of the
Chardonnay was wood-fermented and left on the lees for an
eight-week period, during which time lees stirring was done
weekly to enhance the creamy mouthfeel.
The Pinot Noir was fermented with only the clean juice
at cooler temperatures to preserve the delicate red berry
This wine with its pale red–copper tinge is a unique
combination in every aspect,and a wine made with care and
Nose: The Chardonnay dominates in the youth of the wine
with stone fruit and hints of pear. As the wine becomes more
mature, the Pinot Noir becomes more noticeable, with hints
of strawberry preserve imparting an intriguing aroma to this
Palate: The Chardonnay component contributes richness
and backbone to the wine, while the Pinot Noir adds fruit
and elegance with its characteristic hints of ripe red berries.
The gentle oak maturation gives an elegant touch of spice. A
true sommelier’s wine — bliss to match with any cuisine.
Grapes were sourced from vineyards planted on different soil
types, mostly weathered granite and shale soils with high
water-retention properties, resulting in wines with a bigger
structure and mouthfeel.
Meticulous spur pruning and shoot thinning, allowing only two
shoots per spur, were implemented. After véraison, which took
place around mid-January, uneven bunches were removed for
better flavour concentration in the berries. Cool nights during
the ripening period ensured finesse and elegance for both the
Chardonnay and the Pinot Noir. All the grapes were picked in
the cool of the early morning, ensuring crisp fruit expression
in the wine.
A wine to be enjoyed now, but one that
will become more intriguing and complex with age.
60% Chardonnay & 40% Pinot Noir
|Residual Sugar||4.0 g/l|
|Total Acid||6.5 g/l|