Giesen Small Batch Chardonnay
Hand selected grapes were pressed and the juice was settled for 12 hours before transfer to French Oak barrels for fermentation. A selection of yeast strains were used to both capture and enhance the multitude of aromas and flavours within the fruit. To help develop a creamy texture, the chardonnay was left on lees in barrel for nine months. After a barrel selection tasting, the Small Batch Chardonnay blend was finalised, filtered and bottled with minimal handling.