Lapis Lunas Chardonnay

The fruit was destemmed and gently pressed. The juice was cold settled for 72 hours, after which the clear juice was racked off, followed by a long cool formation in stainless steel to capture and enhance the pure fruit flavours. Individual lots were fermented separately using selected yeasts before being bottled. The Clarksburg portion spent 9 months on wood.

Aromas of lemon, white peach & nectarine with a touch of vanilla bean. The palate is rich and round with a nice acidity, leading to a long finish.