Vintage 2017 was cool and produced fine, lemon-citrus Chardonnay fruit. The grapes were handpicked early on the 9th March with a Baume of 11.8. Whole bunch-pressed juice was barrel-fermented on solids in new (25%) and seasoned Louis Latour Burgundy barriques. Half of the must was fermented with wild yeast, the other half with AWRI 1375 yeast. Lees contact for 11 months preceded bottling in March 2018. 15 barriques were produced from this vintage.
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