A 2017 was a warmer year with cool spring and early summer nights which defined this vintage as one that displayed elegent fruit flavour and balanced acid.
This cool climate fruit exhibited bright varietal character, delivering lovely line and length through a delicate natural acidity. The fruit was pressed in an oxidative manner allowing phenolics to settle and be removed from the juice with the use of traditional fermentation methods, cold settling, and low temperature, the wine produced reflects the quality of the fruit while developing an elegant texture component. Partial malolactic fermentation was undertaken in oak with selected Chardonnay components to further enhance the structure of the wine. Once blended and prepared for tirage, the wine was inoculated with a Champagne yeast strain for its secondary fermentation in bottle.
