Mendoza Chardonnay was hand-harvested from Coombe Farm in Coldstream on the 27th of February. The fruit was whole bunch pressed and no cuts were made. The juice kicked off easily, the fermentation was vigorous in the beginning and finished off after around three and a half weeks. The wine remained in tank with no additions and allowed to go through Malo. A second parcel of fruit, clone 96, was harvested from Coombe Farm, on the 10th of March. The fruit was pressed hard, with no pressing cuts, in the search for phenolics. The juice was chilled and sent to stainless steel tanks.
Fermentation commenced naturally and was allowed to continue with no additions made. No sulphur dioxide was added and the wines went through malolactic fermentation unassisted. Prior to bottling a blend was put together of approximately 65% Mendoza and 35% from the tank of Clone 96. A small addition of 40ppm of SO2 was made prior to bottling. – Save Our Souls