"What's good for the pastures is bad for the vines." (Montaigne, FYI). After a third La Nina summer, by hanging on till April, we were lucky enough to secure a good vintage.
The Chateau McRostie and Chateau Bryant Chardonnay turned out especially well, and thanks to our new monstrous rotary bag-press we got 2,000L of must from 3 tonnes of grapes.
Our first (tiny) 2022 Chardonnay vintage turned out better than we had any reason to expect. This time I decided to experiment vinifying two ways: a barrel fermented (100% new Sirugue barriques) non-malo and a tank-fermented full-malo wine. I am extremely pleased with both.
See what you think.
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