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Australian Wine Centre

Dexter Chardonnay 2021

Handpicked fruit is gently whole bunch pressed into a tank and settled overnight. The juice is then transferred into French oak puncheons (a combination of new, second third and fourth use) and inoculated with a neutral yeast. Fermentation is relatively vigorous and complete within two weeks. Depending on the season, some puncheons are stirred and allowed to complete malolactic fermentation, whilst others are prevented from completing malolactic fermentation in order to retain fresh fruit aromas and flavours. The wine is left on lees until bottling about 10 months after harvest.

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