2023 GILBERT FAMILY WINES Chardonnay - Orange NSW
Handpicked and hand sorted at harvest, these grapes were harvested in small lots in the early morning to take advantage of the cool morning temperatures. The fruit was whole bunch crushed and pressed, separating the free-run from the pressings. Following this the juice was cold settled overnight without the addition of enzymes. Still with a high NTU, the moderate solids juice was racked to oak and concrete tank where primary fermentation took place. Minimal malolactic fermentation occurred as we sulphured each individual vessel after its completion of primary ferment and optimal balance and texture profile. Maturation in old and new oak and concrete took place for 8 months on full lees before being stirred and transferred to stainless steel for a further 2 months, still on full lees. The overall emphasis is to maintain balance between the characteristics of the fruit and the oak in order to best express the elegance and finesse of this varietal and the terroir of the vineyard, whilst also being a representation of the vintage.
Handpicked and hand sorted at harvest, these grapes were harvested in small lots in the early morning to take advantage of the cool morning temperatures. The fruit was whole bunch crushed and pressed, separating the free-run from the pressings. Following this the juice was cold settled overnight without the addition of enzymes. Still with a high NTU, the moderate solids juice was racked to oak and concrete tank where primary fermentation took place. Minimal malolactic fermentation occurred as we sulphured each individual vessel after its completion of primary ferment and optimal balance and texture profile. Maturation in old and new oak and concrete took place for 8 months on full lees before being stirred and transferred to stainless steel for a further 2 months, still on full lees. The overall emphasis is to maintain balance between the characteristics of the fruit and the oak in order to best express the elegance and finesse of this varietal and the terroir of the vineyard, whilst also being a representation of the vintage.
Handpicked and hand sorted at harvest, these grapes were harvested in small lots in the early morning to take advantage of the cool morning temperatures. The fruit was whole bunch crushed and pressed, separating the free-run from the pressings. Following this the juice was cold settled overnight without the addition of enzymes. Still with a high NTU, the moderate solids juice was racked to oak and concrete tank where primary fermentation took place. Minimal malolactic fermentation occurred as we sulphured each individual vessel after its completion of primary ferment and optimal balance and texture profile. Maturation in old and new oak and concrete took place for 8 months on full lees before being stirred and transferred to stainless steel for a further 2 months, still on full lees. The overall emphasis is to maintain balance between the characteristics of the fruit and the oak in order to best express the elegance and finesse of this varietal and the terroir of the vineyard, whilst also being a representation of the vintage.
