The fruit used for the Windfall Singlehanded Chardonnay 2017, used a variety of winemaking techniques.
A larger proportion of machine harvested fruit was gently pressed with two thirds of clean juice fermented in stainless steel and one third fermented in a mix of new and old oak barrels. Post fermentation the lees were stirred gently once a week until the balance between oak, lees and fruit characters were achieved.
Malolactic fermentation was not encouraged so the vibrant natural acidity was preserved. The wine was then blended, fined and bottled.
The average price per bottle is only available in a case of 12.