Polperro Chardonnay 2021

The fruit is handpicked between three batches and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulfur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the wine making process. The wine is left at ambient and transferred to barrel with full solids and minimal sulfur added. Fermentation occurs using wild yeast and is then left unsulfured to the following summer at which time most of the wine has completed full malo-lactic fermentation. A minimal amount of sulfur is added in the spring and left in barrel for a total of 12 months where it is racked off gross lees and into tank. The resulting wine is bottled using no finings and minimal filtration. Intense and inviting notes of stonefruits and nutty barrel ferment characters. Mineral and intense on the entry, with an elegant mid palate of white peaches and a delicate savoury texture, all held together by a pure and driving line of acidity.