RHANLEIGH CHARDONNAY
Viticulture and winemaking:
The Chardonnay vineyards are 20 years old and
planted in loamy soil with a high clay percentage
and some chalky sections. This ensures excellent,
structure, a low pH and expressive citrus and
stone fruit aromas.
The grapes were harvested by hand beginning
February in the early morning hours to ensure that
the grapes reach the winery as cold as possible.
No skin contact was allowed and free-run juice as
well as the first press juice was used. The wine
was fermented in stainless steel tanks using the
Cy3079 yeast strain.
Fire toasted French oak inner staves were added
during fermentation at a dosage of 1g/l. After
fermentation the wine was kept on the primary
lees for 3 months with regulars stirring of the lees
and no Sulphur added. Thereafter, the wine
racked off the lees, stabilized, lightly filtered, and
then bottled.
Tasting notes:
Lovely lifted aromas of ripe apple and citrus. Light
buttery nose which ends on a smooth and crisp
finish