This Chardonnay on Skins was handpicked and crushed into an open fermenter. Wild ferment began within days and the wine was gently hand plunged once a day until it was pressed 7 days later. The wine was pressed into buckets and transferred by hand into an old French oak barrel, where it underwent the last stages of ferment. It was left in barrel on full lees for 13 months and underwent partial Malolactic fermentation. It was then bottled without fining or filtration.
A white wine with many of the characteristics of a light red – absolutely perfect slightly chilled with food.
This wine is from our cooler Southern Barossa vineyard on the outskirts of Williamstown, where our family first planted vines in 1860. This single vineyard Riesling truly represents our corner of the Southern Barossa. The Wilson Family.