Picked twice during harvest – earlier and later picks to maximise the flavour spectrum that the vineyards could offer. The Chardonnay bunches are chilled to 3°C overnight before being tipped on a conveyor where the bunches are then hand sorted, for whole bunch pressing. After pressing, the settled juice is then racked into barrel for natural fermentation by indigenous yeasts. Undergoes 100% malolactic fermentation in barrel but no lees stirring.
Matured in barriques (228L) for approximately 11 months using a blend of 3 Burgundian cooperages. The oak used is of a tighter grain and medium toasted to complete its malolactic fermentation and maturation in oak barriques.
New oak – 23%, 2nd fill – 50% and 3rd fill – 27%
Variety: 100% Chardonnay
Alcohol: 13.0 %
Acidity; 7.3 g/l
Residual sugar: 1.9 g/l
A range of flavours are expressed from vibrant floral, saline, citrus/tangerine and white peach with a riverstone mineral edge. Each clone is vinified and matured separately to enhance its individuality, before combining in the final blend. The Wine is racked into stainless steel for 2 months to settle, no fining and a light filtration before bottling. We respect the power and elegance delivered in this beautiful expression of Chardonnay displaying the full flavour spectrum delivered by the blend of 50% clone CY 95 to the 25% clone CY 76 and 25% clone CY 548, in our Shannon “Oscar Browne” Chardonnay.