Once ripe, the Chardonnay fruit was mechanically harvested in the cool of the night and delivered to Nugan Estate Winery, where the fruit was immediately destemmed, chilled, and pressed gently in our bag press. The resultant juice parcel was lightly clarified prior to inoculating fermentation on medium toasted premium French oak staves.  Following a 2-week fermentation and once dry, the vessels were topped and batonnaged monthly on yeast lees to build mouthfeel and complexity, before bottling in the coming months.

Viticulture:

Soil Types: Highly variable alluvial soils with sands and gravels embedded in clay.  Most commonly redbrown earth, consisting of loamy surface horizon passing red-brown or grey clay.

Aspect of Vineyard: Variable Soil Nutrition: Moderate to high fertility, low salinity, neutral pH (6.0 – 7.0), with good levels of phosphorus, iron, boron, and calcium. Climate: Warm, Mediterranean climate, with dry summers and moderate rainfall in the winter months Clone Planted: Unknown Rootstock: Mostly own roots, some rootstock

Trellis System: Single or double wire cordon, with or without foliage wire.

Planting Distance: 3.5m x 1.8m

Irrigation: Drip irrigation Harvest Date: February