Leconfield Chardonnay som beskrevet af producenten:
Bouquet and Palate
Ripe nectarine fruits overlaid with complexed yeast aromas and a subtle background of vanilla from French oak.
Leconfield Chardonnay has medium body with persistent long stone-fruit flavours finishing with a bright, fine, mineral acidity.
Winemaking
Harvested in the cool of the morning immediately pressed. Juice was oxidatively handled to stabilise the green colour and filled immediately to French oak as pressing ensued.
Most of the resulting wine is from free run juice although 6% of lightly pressed wine was ultimately included. Natural ferment began after three-four days.
When the wine was approaching dryness, it was inoculated with a selected yeast strain to ensure fermentation completion.
Malolactic fermentation had completed in some barrels simultaneously with the primary fermentation.
The lees were stirred in barrel from time to time during the wine’s eight month maturation.
Om Producenten
