Winemaker Phil Lehmann has spent many years refining his winemaking techniques for cool climate Chardonnay. Fermentation is conducted in new and one-year-old French oak Hogsheads, with the wine remaining on solids for ten months with regular stirring and topping. In order to slow the fermentation (thus building complexity and structure and retaining aromatics), the oak is held in a 2ºC cool room with wild yeast strains allowed to drive the process. However, in reverse order to standard practice, sixty percent of the blend goes through malolactic fermentation before the alcohol ferment to tighten structure, avoid buttery characters and enhance varietal flavour. The result is complex, full-flavoured, elegant Chardonnay; one of Phil’s greatest passions.
$30.00 PER BOTTLE