Byron & Harold

Wandering Lane Chardonnay

The Chardonnay was picked at optimum ripeness during the coolest period of the night to help retain the primary fruit flavours. It was transported directly to the winery postharvest, where it was destemmed and gently pressed to tank and allowed to cold settle. The juice was racked with some light lees to add to the texture and was inoculated with selected cultured yeast. Throughout fermentation and maturation, it had contact with French Oak. Post fermentation the lees were stirred gently initially once a week, then monthly, until the balance between oak, lees and fruit characters was achieved. Malolactic fermentation was not encouraged so the vibrant natural acidity was preserved. The wine was then blended, fined and bottled.