Paxton Chardonnay 2007

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Label from same winery, but another wine

Grapes were harvested by hand when they were balanced and flavoursome. We made two separate parcels of chardonnay which were blended together just prior to bottling with the aim to continually improve our wine. The parcels were the gently whole bunch pressed separately to optimize the delicate flavour retention of the fruit. Juice then went to French oak barriques (225L) for fermentation. 30% new, 30% 2nd use and the balance in older oak. After a cool fermentation the yeast lees that settled in the barrels were stirred every 2 weeks to increase complexity and mouth feel, this continued for 9 months prior to blending, stabilizing and bottling. To enhance complexity and interest, some naturally fermented barrels and other non typical wine yeast were trialed and included in the blend.