Chardonnay

Keith Tulloch Chardonnay draws fruit from the 688 Vineyard, planted in alluvial soils close to the base of the Brokenback Range in the mid-1990s.

The fruit, P58 clone Chardonnay, is hand harvested and chilled overnight. Early the following morning, the bunches are destemmed, crushed and gently basket pressed.

The juice is transferred directly to oak barrels for fermentation with an equal balance of wild and inoculated yeasts. Taste tests are used to determine how much of the wine should undergo malolactic fermentation.

Extended time on lees in barrel with stirring gives refined complexity and structure to the final wine.

Straw green, Keith Tulloch Chardonnay has creamy complexity and satiny texture, with nutty hints from the wild yeast and delicate oak spice. Cellaring potential is five years.