Reserve No1 Chardonnay

Hand harvested early in the morning, the grapes reached the cellar in a perfect condition to ensure cultivar flavours were retained.  After crushing, the free run juice was separated from the skins without allowing skin contact.

Fermentation starts in stainless steel tanks between 10 and 13 degrees and is then racked into French oak barrels for the remaining period of alcoholic fermentation. Fermented dry, the wine was left on the lees for a further 12 months with occasional lees stirring, resulting in a wine with a full creamy aftertaste.

After fermentation, battonage takes place once every two weeks for seven months.

This medium- bodied wine has strong layers of pear, citrus, lime and orange peel flavours. The “sur lie” extended lees contact period adds creaminess to the mouth feel of the wine and is well supported by integrated French oak tannins. 

Delicious with creamy pasta and chicken dishes.