WINEMAKING NOTES 
After overnight cold storage the fruit was whole bunch pressed into
French oak puncheons before undergoing full wild yeast fermentation.
To achieve a portion with high grape solids we rotated the press after
filling. The key to successful wild fermentation is the use of high
turbidity juices, minimal sulphur dioxide, low potential alcohols and
juices with good nutrient content. The SRS Chardonnay was barrel
fermented in 35% new French puncheons and then aged for 10 months.
We decided not to employ MLF or lees stirring as we thought the fruit
power and texture were in great balance.

TASTING NOTES
The 2023 SRS Chardonnay shows lovely lifted fruit together with some
delicate savoury notes from solids and wild ferment. Grapefruit, white
peach and dried pear give way to barrel ferment and flinty complexities.
Powerful fruit flavours, barrel ferment and subtle sulphides derived from
wild ferment contribute a delicious savoury oyster shell/saline character
on the palate, giving the wine greater complexity and overall purity. This
modern style ultimately.

ALCOHOL

12.9%