100% Chardonnay made from Dijon clones CY96, CY95, CY76 and the Entav clone CY548.

In 2012, owner Richard Kershaw MW, established Kershaw Wines to create clonally selected, site-specific, cool climate wine paradigms from apposite noble grapes i.e. ones with the ability to produce world-class examples. SA’s coolest wine district, Elgin Valley, reflected these principles benefitting from higher altitude, ocean proximity, specific cloud cover sequencing, high cold units and a large diurnal range, enabling the germane grapes, Chardonnay, Syrah and Pinot Noir, to show a sense of place.

WINEMAKING: Grapes were hand-picked in the early autumnal mornings, placed into small lug baskets and tipped directly into a press before being gently whole-bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 620 litres per ton was
obtained using our Willmes Sigma 5 press. The juice gravity-flowed directly to barrel without settling. The unclarified juice had no enzymes or yeast added to it and therefore underwent spontaneous fermentation until dry, with malolactic discouraged. The wine
rested in barrel for four months before judicious sulphuring and a further seven months’ maturation in barrel before racking, blending and bottling.

BARREL SELECTION: A small number of artisanal coopers were selected, all from Burgundy and only French oak was chosen. Importantly, each clone and soil type was micro-vinified as separate batches. Each batch used an algorithm that we have developed
to ascertain which coopers work best and how many new and used barrels are utilised. Overall, the average in 2021 was 54% new oak; 89.8% 228 l and 10.2% 500 l.

Richness and Focus. Textured and super delicious. Clean, steely, mineral. Peashoots and Orange rind – Corlien’s notes