Southern Light Vineyards Ghostgum Chardonnay 2023

Hand-picked on the 3rd and 4th April and whole bunch pressed after a night in the cool room. Cloudy juice was transferred to 300L and 500L French oak barrels (30% new) for indigenous fermentation. Post sugar fermentation some of the barrels were sulphured and stored away in the cold barrel store to prevent malo-lactic fermentation, thus retaining some of that electric acid. A portion of barrels (around 30%) were kept in a warmer part of the winery and left un-sulphured to encourage malo which lowers the acid and adds texture to the wine. The final blend utilises both these components to create a more complex wine.