The Protocol Chardonnay

Byron & Harold The Protocol Chardonnay is made with low yields of Margaret River fruit from the winery’s premium vineyards, picked at optimum ripeness during the cool of night.

The grapes are taken directly to the winery, crushed and pressed to tank for cold settling. About 24 hours later, the juice is racked with some solids to French oak where it ferments with wild yeasts.

Post ferment, the lees are gently stirred once a week until the fruit, oak and lees come into balance. Malolactic fermentation is not encouraged. The wine is then blended and bottled.

Pale straw, Byron & Harold The Protocol Chardonnay has fresh citrus flavours, zesty acidity and fine oak driving its long, juicy finish. Cellaring potential is six years.