Mount MacLeod Chardonnay 2021

The sloping, south-facing Chardonnay block from which this wine derives has the classic well-drained, red ferresol soils so common in Gippsland. This was the first parcel to gain organic certification in 2008. In terms of the winemaking, each batch is pressed and lightly settled before being racked to used barrels with plenty of solids. It's wild-fermented, then raised un-sulphured on its lees for 20 months in neutral wooden barrels which have previously housed the Caledonia Australis Chardonnay. Both primary and malolactic fermentation occur naturally, though every effort is given to ensure these fermentations occur quickly to capture freshness and the maximum personality of the fruit.