PB Chardonnay 2017

We use traditional Burgundian winemaking methods. The fruit was gently pressed (60-70% whole bunch). The non-clarified juice was then put into large French oak barrels (puncheons), 70% of which were old in order to limit pickup of oak flavour. In the summer after harvest it started to go through spontaneous secondary (malolactic) fermentation. It was regularly tasted during this time and the fermentation was stopped when the ideal balance was obtained. It had approx 12 months maturation prior to bottling.

The colour is deep lemon/straw. On the nose there are aromas of citrus, as well as honeydew melon and some stone fruit (peach/nectarine). In addition there is a hint of struck match which adds refreshing flinty minerality. There are also some underlying savoury notes (toast and brioche) as a result of the secondary fermentation and lees contact in the barrel. The palate reveals some intense fruit concentration, however there is a nice spine of acidity to ensure the wine remains tight and focussed, with a lingering finish.