Chardonnay Wine

Every grape are selected and picked, by hand, from one single vineyard Block. They are than packed onto pallets in 10 kg crates into the cold storage room. Here I will keep the grapes for one day to chill down to 6 degrees.

All white varietals are crushes destemmed into isolated, close draining tank. Than I will handle each varietal on its own unique way threw the wine making process.

If I have to claim one cultivar that is meant to be planted in our valley it must be Chardonnay. This grape variety is well suited for our Limestone soils. This specific block faces morning sun and receives our everyday South-eastern breeze during summer.

I pick this vineyard in three different stages. The first pick adds tightness to the mid pallet and more citrus notes on the nose. The second pick gives the balance and bring the first and last pick together. The last pick adds complexity and tropical pineapple notes.

I use mainly free-run juice to make this wine. The free- run drains into small tanks. This juice clarifies naturally over night, at 6°C. The clarified juice is raked off the lees into a tank where the fermentation process starts. Fermentation starts naturally with wild yeast from the grapes. The wild yeast normally starts fermentation at 12°C. When the temperature reaches 18°C, I decrease the temperature to 12°C and put the fermentation juice into barrel for the barrel fermentation process. French oak barrels are used, but not new wood. The characteristics of the vineyard are better expressed by using older barrels. When fermentation is done the wine will mature on the lees until bottling. This normally takes about 12 months. After this period I stabilize the wine and bottle by making use of a mobile bottling unit on farm. The wine bottles are also labeled by hand.