The juice goes to barrel straight from the press tray, with no additions of yeast, nutrients or enzymes. Once the juice is in the barrel a small amount of sulphur is added and then we wait, usually about five days, for the fermentation to begin. The wine spent 10 months on yeast lees in French barrels, of which 25% were new, and was bottled in early March. The 2021 is a classic Quartz Chardonnay. It is complex, poised and vibrant. There are layers of citrus aromas complemented by spice, cream, wet stones and meal. The palate is very fresh and bright with excellent intensity , balance and drive. These wines begin to drink at their best after five years in bottle and for a decade beyond that. Patience required.
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