Haut Espoir Reserve Chardonnay

The selected bunches were whole berry pressed and cold settled for three days in tanks. The juice was racked to fermentation tanks and underwent primary fermentation to dryness over 14 days. The resulting wine was racked to 225l new French oak barrels. 50% of the wine underwent malolactic fermentation. All the wine remained in barrels on the lees for maturation for 9 months with regular batonage. The wine was fined and bottled in late November. It will continue to develop in the bottle for 2-4 years from harvest.