DCB Single Vineyard Chardonnay 2019

DCB Wine

Picked at 12.8 Be and ph of 3.21 in the 2nd week of March, the grapes were chilled overnightand whole bunch pressed to demi-muid. Left to sit for 7 days before fermentation commenced with indigenous yeasts. The juice was stirred once per day during fermentation then some judicious post fermentation agitation of the lees. MLF was neither encouraged nor discouraged and therefore no SO2 was added until the end of May and the barrels were left alone until January, 2020 when they were racked clean to tank, seeded with bentonite,racked again, filtered and then bottled.

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Type: Wine