in the cellar : Yeast (Vasson Epernay 2) was inoculated after 48 hours of juice settlement of the first cultivar, Chardonnay, then the other varieties were added sequentially upon intake and co-fermented for 21 days at an average temperature of 14˚C until dry. An addition of tartaric acid was made as the juice was racked off the settlement lees to correct pH pre-fermentation.
The wine was unwooded, made in a reductive style, remaining in tank until the bottling date. Protein stabilisation of the wine was carried out using bentonite, and tartrate stabilisation was undertaken prior to bottling.
The wine was fined in tank using PVPP and isinglass and careful racking. No filtering of the wine was undertaken except at bottling when a split 70/110 AF sterile filtration was used.
Production was 557 cases (equivalent to 12 x 750ml bottles) under screwcap closure and the wine released to the South African market in December 2014, and in Europe during March 2015.