Restless RiverAva Marie Chardonnay 2019

“We use an oxidative approach that some refer to as ‘blackchardonnay’. Specific parcels with in the vineyard were hand-picked over a period of three weeks in February. The grapes were immediately pressed, whole bunch, in our old Vaslin basket press. After a gentle four hour squeeze, the oxidised juice was settled over night, then racked into French oak barrels (10% new) and terracota amphora. Natural fermentation took up to 30 days, after which the wine was aged on its lees for 11 months. It was given a light fining before being racked into a stainless steel tank, where it rested for a further three months before bottling. The wine was then bottle aged at 14 Celsius for 18 months before release.” – Winemaker