Grown on our Glasnevin vineyard from spur pruned vines. Fermentation was in small oak barrels as well as stainless steel using indigenous yeasts. Once the fermentation finished the wine was left to mature on full yeast lees for seven months without any malolactic conversion. While in barrels and tanks the wine is constantly hand stirred keeping the yeast cells in suspension, this is done to add a creamy character to the wine that is often found in good Chardonnays. The resulting wine is medium bodied with balanced acid and fruit tannins. Rich citrus and peach flavours complement a smooth dry finish.
