A selection of 4 barrels were called out for Eden Rift’s Reserve Chardonnay. All from block A, the fruit was hand-harvested at night on the first day of october. At the winery, the grapes were whole-cluster pressed with the resulting juice transferred to a holding tank for cold-settling.
Following 24 hours of settling the juice was racked to French oak barrels (25% new) for fermentation. Fermented on native yeast, the wine was aged “sue-lie” for over 10 months before being bottled.
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