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wild ferment on skins for four weeks before being pressed to stainless steel
where the fruit is pressed relatively hard to give the wine a phenolic texture - this is a good thing
quince and crisp fuji apples linger on the palate
in some ways
A marvellous wine of great finesse (in the context of Beaujolais)
Hoddles Creek Estate Chardonnay 2018 Farming Practice|test wild ferment on skins forCitrus and stonefruit on the nose, this wine has a rounded palate with good length and acidity; a light touch of new oak adds complexity. All fruit is hand picked in the morning and immediately de stemmed and lightly crushed into the press. No enzymes are used; instead the juice is allowed to settle naturally. In 2016, there were approximately fifteen different ferments, these were allowed to start naturally on full solids. After a select period of
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