Long Story Short 26 Maples Chardonnay

Whole bunch treatment into the press followed by barrel fermentation. Predominately new oak with a mix of inoculated yeasts . A long cool ferment took place with weekly barrel stirring at the end of the primary ferment to add complexity and mouthfeel. Malo was 50% completed to allow some primary fruit to show through. 10 months of barrel maturation before the barrels were combined and bottled.

Deep Ferros soils, dark reddish to light brown . A fine crumb that’s friable and porous with medium clay as you get to below 1m and decomposing basalt below 2m. we have a spring popping up in the middle of the vineyard that is the beginning of the Stony Creek that flows into Western Port.