"Powerful yet superfine, long, detailed and rich, although there’s a tension throughout with penetrating acidity. In other words, complexity aplenty. It’s also moreish thanks to the sulphides, the excellent citrus-toned fruit, wave of oak spice adding to what is a superbly balanced wine."96pts Jane Faulkner James Halliday Wine Companion
WINEMAKING NOTES
After overnight cold storage the fruit was whole bunch pressed into French oak puncheons before undergoing full wild yeast fermentation. To achieve a portion with high grape solids we rotated the press after filling. The key to successful wild fermentation is the use of high turbidity juices, minimal sulphur dioxide, low alcohols and juices with good nutrient content. The SRS Chardonnay was barrel fermented in 40% new French puncheons and then aged for 9 months.
