“In a round about way, we worked our back to Woodside after a disastrous 2020. Immaculate care was taken in the vineyard with up right shoot positions carefully held in place with catch wires, obnoxious weeds taken care of with undervine slashing. Put simply, maximum care and minimal external inputs. Barnard 76 Chardonnay clone at an elevation of 383m, 40 yo vines were handpicked and immediately destemmed and pressed. After 24 hours of cold settling pre ferment, juice was racked to 80% new and old French oak for barrel fermentation, remainder to tank. Juice sat on lees for 11 months, racked and bottled unfined and unfiltered with minimal sulphites.”
Sven Joschke
