Peos Estate

Four Aces Chardonnay 2017

Chardonnay fruit was machine harvested and chilled before pressing to preserve the pristine fruit flavours. The small percentage of free-run was transferred to barrels and left to ferment wild to achieve complexity. The fermentation temperature was kept between 12°C and 14°C to preserve the natural fruit flavours. Once alcoholic fermentation was complete, each barrel was lees stirred once a week to build texture and mouth-feel. Malolactic fermentation was not encouraged so the natural vibrant acidity was preserved. The wine was blended and fined before bottling.