Dexter Mornington Peninsula Chardonnay

Handpicked fruit is gently whole bunch pressed into a tank and
settled overnight. It is then transferred into French oak puncheons (a combination of new, second third and fourth use) and inoculated with a neutral yeast. Fermentation is relatively vigorous and complete within two weeks. Depending on the season, some puncheons are stirred and allowed to complete malolactic fermentation whilst others are sulphured to retain fresh fruit aromas and flavours. The wine is left on lees until bottling with filtration about 10 months after harvest. More detailed tasting notes for each vintage, including wine analysis, can be downloaded from the bottom corner of this page.