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The Manyara Chardonnay comes from an old cool site in Balhannah.
The Chardonnay was hand-picked in the cool of the morning into small open plastic bins to capture the freshness of the fruit. It was then carefully transported to the winery and placed in the cool rooms to chill the fruit to 5 degrees. After 24 hours, the fruit was gently whole bunched pressed and the cold free run juice was transferred to French oak barrels. The barrels were placed into the cool room to begin fermenting naturally. A cool ferment followed and lasted for approx 6 weeks. The barrels were then topped and left on yeast lees for a further 9 months.
This Chardonnay displays a nose of spice and white peach.
The palate has a nutty complexity with some lingering citrus and marmalade characters and fine length.