Summer Haze
The Chardonnay was hand harvested then pressed the following morning, with the juice being separated into different ‘cuts’. The free-run and light pressings were transferred to a tank to undertake *stabulation. Once the Syrah was ready to be picked the Chardonnay was racked off heavy lees and a wild fermentation began.
The Syrah bunches were suspended above the fermenting Chardonnay, resulting in *carbonic maceration. Once the Chardonnay had completed alcoholic fermentation the Syrah bunches were removed to a separate vessel and foot stomped to release the juice and allow wild yeast to take over the alcoholic fermentation. The Syrah was then pressed and blended with the Chardonnay to give the alluring colour and aromatic interest.
*stabulation: the process of homogenising juice with lees for a period of time, generally at cooler temperatures to avoid uncontrolled fermentation. The aim is to extract the good compounds (precursors of thiols and esters as well as compounds which contribute to mouthfeel) from the juice lees into the juice, achieved by stirring the lees every 12 hours with inert gas or mechanically.
*carbonic maceration: a whole bunch fermentation technique in which the first phase of fermentation is conducted in a completely anaerobic atmosphere, within each individual berry. Enzymes transform a small amount of malic acid and sugar in the grapes to alcohol, along with traces of many flavourful aromatic compounds.
2024 Still Rosé
97.5% Taylor Pass – Southern Valleys, Clone 95 Chardonnay, dry farmed, planted 2001. Hand harvested 18th March 2024
2.5% Southern Valleys, Mass Selection Syrah, planted 1992. Hand harvested 2nd April 2024
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792 bottles
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Tasting Notes
It's all about fresh fruit. Intensely aromatic with a harmonious balance between acidity, bitterness and sweetness. This is summer in a glass.
Grapefruit. Mandarin. Fresh strawberries
Alc. 12.1%
pH 3.16
TA 7.1/L
RS 6.9g/L
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