The grapes were harvested early March from 9 year old vines. The vines grow in Glenrosa and Sandstone soil on an area of 6.5ha and yield between 7 - 8 ton/ha. Light pressing and mainly free running juice, to allow optimal flavour extraction. Settled for 2 days at 10°C and fermented for 24 days at 14°C with selected yeast strains. It had five months lees contact and tank bâttonage weekly. After fermentation 30% of the wine was aged for three months in 3rd fill American Oak barrels.
This fruit-driven Chardonnay comes alive with lovely tang of stone fruit on the nose. Dried peaches, vanilla and subtle wood flavours carry through to the palate and melt away with a buttery, lingering finish.
Before serving Merwida Chardonnay, ensure it is chilled between 7 – 13°C. This pairs perfectly with light and delicate food such as raw and lightly cooked shellfish - like crab and prawns, steamed or grilled fish, fish pâtés, chicken or vegetable terrines and pasta or risotto with spring vegetables.
Around 800 A.D. the wife of the Emperor Charlemagne, disgusted by the red wine that stained her husband’s white beard, ordered that white grapes be planted in their Burgundy vineyard, which is now called Corton-Charlemagne, and is famous for Chardonnay grapes.