André Gagne planted this Chardonnay in 2018. Hand-harvested during the Hunter Moon, which is at both times romantic and the detail that tells you everything you need to know about how this wine was made.
Whole cluster pressed, settled for one day, spontaneous fermentation with a pied de cuve, which is like a sourdough starter, but for wine (if you embarked on the journey of making bread during the pandemic, you'll understand exactly what we're talking about!) Fermentation in neutral oak. Spontaneous malolactic fermentation (that's the one that transforms malic acid into lactic acid, making your Chardonnay richer and more interesting). Bottled by hand in February 2026.
Here's the really interesting part about this SANS SOUFRE wine: This bottle comes from the only barrel to which André did not add any sulphites. Which turned out to be our fave from the lnieup when we tasted with him over the winter.
The hang time was longer than the previous vintage, a couple of extra weeks, and it shows. More fruit forward, smoother. The nose is pear, ripe red apple, a light oak thing that's more texture than flavour, and beneath it all, a sweeter citrus note. Almost like orange blossom. The palate is rich and ripe, unctuous at first from the alcohol and glycerine, but the fruit lingers and the finish cleans up with a bright acidity that brings you back for another sip.
Drink it with roast chicken, with creamy pasta (maybe throw in some truffle?!).
