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Bright, beautiful and promising. By nose, Tahitian lime flower, fresh herbs and warm wet earth. By mouth, minerality, bright and light with tropical guava and honeydew flavors that refreshingly linger. The depth and complexity of this wine allows it to pair with a wide range of flavors and textures: poached wild salmon with tarragon butter and sweet, white corn, roasted quail with wild mushrooms,
The 2017 Native Yeast Chardonnay is a selection from one of the most prized blocks on the estate. It shows the special mineral characteristics that are the signatures of a cool climate and expressive of the Hyde Old Wente Clone. Yields in 2017 were sadly on the low side. Total production shy of 17,000 cases, compared with an average of 24,000 cases. The vintage will always be remembered for the October wildfires.
The grapes had at least an hour of skin contact in the press, mainly for flavor extraction. Fermentation is in 100% brand new French oak barrels, with the difference that the staves are water bent (instead of fire bent), which tones down the impact of the wood. Frequent lees stirring, or ‘batonnage’, at least three times a week, contributes to the long finish. Fermenting with native yeast from the vineyards gives the wine a unique mouth feel.