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Vineyard: Seifried Rabbit Island and Redwood Valley Vineyards
Sugar at Harvest: 23.5°Brix
Date of Harvest: Mid March 2018
pH of Wine: 3.64
T.A of Wine: 5.1g/L
Residual Sugar of Wine: dry (<1g/L)
Suitable for Vegetarians and Vegans: Yes
Our Rabbit Island vineyards are situated on a wide river flat, where the soils are very sandy and free draining. Lying just 1.5km from the coast, air temperature at these vineyards is heavily moderated by the sea. The soil comprises a silty, sandy surface with a very gravelly sub-surface making the ground free draining, friable and easily worked.
Our unirrigated Redwood Valley Vineyard has vines dating back to the early 1980’s. Vertical shoot positioning helps to expose the berries to sunlight, thus getting maximum intensity and optimal ripeness.
The ‘hen and chicken’ berries of the Mendoza clone of Chardonnay used in this blend give full tropical flavours. The fruit was harvested, brought to the winery and pressed immediately then cooled for a 24 hour settling period.
Following this, the juice was racked then warmed for inoculation. Primary alcoholic fermentation occurred in stainless steel tanks with the young wine then being gravity fed into one, two and three year old French barriques. The Chardonnay then underwent malolactic fermentation in spring 2018 in barrel. Barrels were hand stirred regularly to build palate weight and structure. The wine then sat on lees for a total of 11 months or so before being racked from barrique, blended and prepared for bottling.