Grand Duc Chardonnay 23

Grapes were picked at 23.3°B and whole-bunch pressed to 1.4 bars of pressure. The juice was left to settle for two days and racked to barrel. Using only wild yeast, fermentation occurred over an 10-day period. The wine spent 20 months on the lees in 100% new 500L French oak barrels.

Yellow straw in colour. Rich vanilla and ripe pineapple. Full and creamy on the palate with a vanilla toasty note from gentle use of oak. Marmelade and citrus notes on the aftertaste. Drink through 2030. Pairs well with creamy or spicy dishes and perfect with white roasts. Excels with any seafood dish.

Only 3000 bottles produced.

Grapes were harvested 1 week later than usual due cooler climate conditions. The cooler climate resulted in wines with a natural high acidity and low pH levels.

ANALYSIS
Alcohol 14.5%
Total Acidity 5.4 g/l
Residual Sugar 2.60 g/l
pH 3.57

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