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$372.00 (per dozen)
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As vintages seem to be these days, the 2013 was an early vintage and picking of the Chardonnay took place, in hot conditions, in the first week of March. The yield was around 2 1/2 tonnes to the acre ( 40 hL/Ha )and the wine was made in a relatively standard way, with whole bunch pressing and barrel fermentation in French oak. (20% of the barrels were new). About 25% of the wine underwent wild fermentation and a similar amount was fermented on solids, just to add further nuances to the flavor (complexity, if you prefer that term!). The wine is a full flavoured Chardonnay, which, if keeping an open bottle in the fridge over a month is anything to go by, will get better over the next few years and be very long lived.

(185)

SKU 185

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