Production
Whole-cluster pressing and cold-settling of the juice was followed by barrel fermentation (90% of the blend) and cool-temperature fermentation in stainless steel tanks for the remainder. The barrel-fermented wines were aged on the yeast lies with stirring once a week, followed by malolactic fermentation. The tank fermented wines did not go through malolactic fermentation. 80% of the wine was aged for nine months in French oak barrels (27% new oak), with 20% aged in stainless steel, and then bottled.
Winery
Chardonnay is the queen of the whites and this lady suits that description to a tee. Across the incredibly diverse Kunde Estate, combined with a collection of clonal selections, complexity and focus come together in an easy sipping white wine. For those who like their Chardonnay to be crisp, a beautiful dose of acid and the richness of barrel fermentation creates a very lightly oaked, tasty experience.