The fruit was lightly whole bunch pressed and the juice fermented in 65 percent American and 35 percent French oak barrels, fifty per cent of which were new, using selected yeast strains.
The wine underwent malolactic fermentation, followed by ten months aging on yeast lees with regular stirring. Only the very best barrels were selected for the Omaka Reserve Chardonnay.
Rich and complex with flavours of stone fruit and toasty oak spice. Aroma: Fragrant ripe peach, toasted spice and subtle vanilla notes.
Drinking beautifully now, this wine will continue to evolve and reward over the next five to ten years with careful cellaring.