“The fruit for this wine is grown on lovely red volcanic soils down in Tarrington (Not jurassique soils) in far south western Victoria at the Laceys vineyard which is 210m elevation.
Chardonnay was harvested at just over 12 baumé, whole bunch pressed on a long slow cycle in the pneumatic press, transferred to 228 & 300L French & Austrian casks, indigenous yeasts, again this season I decided to keep my barrels topped up on a more relaxed schedule to gaining some oxidative/texture. 12 months in barrel full malo, full lees contact with no interference, once racked from barrel it spends a further 2 months resting in tank prior to estate bottling.”
Owen Latta, Eastern Peake
