Fruit was all handpicked and meticulously hand sorted - both on the tractor (into bins) and back at the winery prior to processing (into press).
Keeping it simple, we chilled our fruit overnight before whole bunch pressing each vineyard parcel to tank and settling for 48 hours. Juice was then run by gravity direct to new (12%) and old 500L puncheons for fermentation.
Once in barrel, fermentation kicked off using a combination of wild and inoculated yeast. We generally avoid MLF with our Chardonnay’s however one ‘rogue barrel’ ticked through secondary ferment unnoticed - which was a blessing in disguise, providing an interesting and delicious 20% parcel to round out our final blend.
The wine remained on gross lees for 9 months before being racked to tank for bentonite fining and light filtration just prior to bottling in November 2019.
Our 2019 Rouleur Chardonnay is loaded with white fleshed peach, honeydew melon and just squeezed citrus. There’s oatmeal and fine spiced oak underneath a mostly fruitful nose. The palate has breadth of flavour - it’s moreish, stone fruit driven but tightly wound with a core of grapefruit tang.
Alc Vol 13.2%, PH 3.20, TA 7.6