Winery & Vintage Info
All the fruit was hand-picked and delivered to the winery where it was sorted for any damage and then whole bunch pressed. The must was settled in stainless steel tanks for 48 hours before the clear juice was racked and seeded with multiple yeast strains for primary fermentation. Once under way, the fermenting juice was transferred to 228 litre French oak barrels, half of which were new, on 27th February. In barrel, the wine completed a full malolactic fermentation. After almost exactly 17 months on 28th July 2021 all the barrels were racked and blended in stainless steel and fining trials were carried out to assess tannin balance. In the end, the wine needed no further adjustment but was treated with a light dose of bentonite for protein stability. On 9th August 2021 it was sterile filtered and bottled.
We confront the usual dilemma with cellaring Moss Wood Chardonnay. On the one hand, its generous fruit notes and complexity provide very enjoyable early drinking and so we encourage customers who enjoy these youthful characteristics to drink the wine now. However, for those who prefer the mature notes in Chardonnay we recommend cellaring for at least 10 years to allow the wine to develop some bottle bouquet. Full maturity will be reached around 20 years of age. Winery Notes
