2016 Museum Chardonnay

This chardonnay was hand-picked at optimum ripeness and gently whole bunch pressed into French oak barriques where indigenous yeasts completed the fermentation to dryness. Aromas of almond meal, flint and papaya emanate and entice to reveal a palate of exceptional fruit weight and saline acidity.

The chardonnay grapes were hand harvested in the cool of morning and chilled to 5 degrees Celsius in a chiller room overnight. The whole bunches were then pressed the following morning into a stainless-steel tank.