Like no Chardonnay you've tasted before!
About a third of the fruit was wholebunch pressed to barrel for fermentation (some in relatively new oak) the rest pressed to tank. Fermentation was slow and cool, taking around 26 days. Post fermentation all wine moved to neutral old French oak barrels for 6 months maturation. Wild yeast fermented, unfined and unfiltered. No adds apart from minimal sulphur. Like most Blood Moon wines, this unique drop is vegan friendly.