Polperro Chardonnay 2023

Profile

Fresh and perfumed, with aromas of fresh-picked citrus carrying a candied, gently dehydrated character, alongside lifted mineral and saline notes. A concentrated core of citrus and stone fruit is balanced by refined barrel lees complexity, adding depth and shape. The palate closely reflects the nose, showing bright citrus and stone fruit concentration through a generous mid-palate. Barrel fermentation contributes texture and complexity, finishing zesty, energetic, persistent, and mineral.

Winemaking 

The fruit is handpicked between three batches and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulfur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the wine making process. The wine is left at ambient and transferred to barrel with full solids and minimal sulfur added.

Fermentation occurs using wild yeast and is then left unsulfured to the following summer at which time most of the wine has completed full malo-lactic fermentation.  A minimal amount of sulfur is added in the spring and left in barrel for a total of 12 months where it is racked off gross lees and into tank.  The resulting wine is bottled using no finings and minimal filtration.

Vineyard