Stelvin. The Crudo Chardonnay comes off the Denton block, a northwest-facing slope of granitic sand over heavy granite boulders. On the season, Luke notes that a warm and dry summer quickly turned cooler, yet he still had plenty of sunshine to ripen the Chardonnay. In the bottle, the wine shows both sides of the vintage: the coolness of the harvest period (in its acid retention); and the pulpy fruit from the warmer days.
As usual, this was whole-bunch pressed, wild-yeast fermented with no temperature control, saw full malo and old oak (2,000-litre French oak foudre for maturation), then zero fining or filtration and only minimal sulphur at bottling. It’s juicy, with just enough stone fruit goodness (apricot and peach) balanced by mouth-watering, salty freshness. Only 150 dozen available this year. Sorry folks—please contact us as soon as you can so you don’t miss out.