Winery
Darren Owers, Nugan Estate winemaker, does not enjoy big buttery, oaky chards. So they pick their fruit at night to preserve the crisp and bright aromatics and flavors which are present when the fruit is cooler. After the destemming process, they press and ferment the fruit in stainless steel tanks. After the initial alcoholic fermentation we leave the skins in the contact with juice for 6-8 weeks, stirring every day to build the middle palate texture of the wine. There is no malolactic fermentation with this wine so you can be sure it's crisp and fresh. Wood treatment is minimal and it's all 2nd and 3rd use barrels.
