Seifried Nelson Chardonnay 2014 - Cellar Release

GOLD - Spiegelau International Wine Competition, 2015
GOLD New Zealand International Wine Show, 2015

Vineyard: Seifried Rabbit Island vineyard
Sugar at Harvest: 23.4°Brix
Date of Harvest: Early April 2014
pH of Wine: 3.38
T.A of Wine: 6.6g/L
Residual Sugar of Wine: 1.8g/L
Suitable for Vegetarians and Vegans: Yes

Grapes for this Chardonnay were grown adjacent to our winery. The ‘hen and chicken’ berries of the Mendoza clone of Chardonnay used in this blend give full tropical flavours. The fruit was harvested and brought to the winery where it was immediately pressed and cooled for a 24-hour settling period. Following this, the juice was racked and warmed before inoculation. Once the ferment was active it was gravity fed into one year old French barriques. The wine completed primary fermentation in oak before then undergoing malolactic fermentation. During fermentation, the barrels were hand stirred regularly to build palate weight and structure. Following this, the wine was left sitting on lees for a further six months before being racked from barrique, blended and prepared for bottling.

The “hen and chicken” berries of the Mendoza clone of Chardonnay give full tropical flavours. The grapes for this Chardonnay were grown adjacent to the winery and also in our Redwood Valley vineyard which dates back to the 1980’s. The fruit was harvested and brought to the winery where it was immediately pressed and cooled for a 24 hour settling period. Following this, the juice was racked and warmed before inoculation. Once the ferment was active it was gravity fed into one-year-old French barriques. The wine completed primary fermentation in oak before then undergoing malolactic fermentation. During fermentation, the barrels were hand stirred regularly to build palate weight and structure. Following this, the wine was left sitting on lees for a further ten months before being racked from barrique, blended and prepared for bottling.