Grapes are selected from two vineyard sites of 5 hectares set in Greywacke soils at 450 meters above sea level on southwest facing slopes. The vines, which are an average age of 18 years, are planted at a density of 5000 vines per hectare and trained in the Cordon method.
Grapes are soft-crushed and the must chilled overnight before fermentation for 20 days in stainless steel tanks. The wine will spend about 16 weeks on the lees in tanks, after which it is fined, filtered and bottled.
On release our Sauvignon Blanc shows a pale straw colour with greenish highlights and ample, yet refined, aromas with scents reminiscent of tropical fruit and lemon grass, with figs and pomelo grapefruit on the palate. It is full and round with rich fruit sensations balanced by bracing natural acidity.
The Unoaked Chardonnay is fermented in stainless steel tanks and left on the lees for 16 weeks to capture the essence of Chardonnay purity.
On release it has a bright straw colour with greenish highlights and an intense aroma that recalls ripe apples, lime and pears with hints of herbs and tropical fruit. Bright and steely dry in flavour, the grapefruit and spice sensations are buoyed by zesty acidity that refreshes the palate through a smooth finish.
Grapes are soft-crushed and the must fermented for 15-25 days in French oak barrels (about 20% new). Malolactic fermentation occurs naturally during the 12 months the wine spends year of maturing on the lees, with the wine and lees regularly stirred for mouthfeel and complexity.
The wine shows bright straw yellow colours with golden highlights and ample aromas in scents that recall tropical fruits and grapefruit, mingling with hints of oatmeal, caramel and nutmeg. Medium-bodied with richly complex fruit flavours.
The harvested grapes are de-stemmed, gently crushed and undergo cold-maceration for 6 hours. Natural, spontaneous fermentation occurs in 225ℓ French Allier barriques, the fermentation taking up to 3 weeks. The wine remains on the lees where it undergoes malolactic fermentation, the lees stirred periodically through the wine in what is known as batonnage. The Chardonnay Reserve is kept in barrels for 14 months and 20% is matured in Nomblot eggs. Only the best barrels are considered for the final blend.
The wine has a bright straw yellow colour with golden highlights and exquisite aroma, with scents reminiscent of tropical fruit, ginger, spice and oatmeal. Well-structured and minerally with flavours of lime and toasted almonds on the palate. Prime drinking begins at 3-4 years, although top vintages remain impressive for up to 10 years.
Whole grape bunches are selected on sorting tables, destemmed, soft-crushed and fermented in French oak barrels for 10 to 15 days. 15% of the Sauvignon Blanc is whole bunch fermented. The wine remains on the lees in oak for 14 months, with 20% being a component of new French oak. About 20% of the wine undergoes malolactic fermentation.
Chamonix Reserve in the first year after harvest shows a pale straw colour, fresh aromas with scents of exotic spice, figs, nettle, and grapefruit. On the palate it is full and round with rich fruit sensation and minerality balanced by bracing acidity.
The wine reaches its prime in about 5 years after release.