Incorporated in Singapore Co. Reg No. 200904555G 

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Abundant layers of complex flavors growing increasingly luminescent and steely in the glass. Lucid ripe citrus and white peach are inured with ornate spices and lime zest. The fleshiness of the wine sways and eases the razor-sharp purity of the Granite soil influence. The brittle crunch in the structure hems in the lush texture, with an elongated thread of grape acid resonating in the finish.

Newton Johnson F.V. - Chardonnay 2017

  • GROWING SEASON & HARVESTING A good, cold start to the winter with a mass of rain that ebbed away from July onwards. The middle of August saw a sustained warm spell that woke the vines in to budbreak 2 weeks early. The rains dried up by the end of October with practically no disease pressure all through to harvest. The dry season kept the vines’ vigour in check with a modest crop and fruit concentrated with flavour. There were stronger diurnal changes than usual and fresh, cool mornings lasted longer in to the day. The fruit across the board was markedly healthy and in some of the best condition we have seen. The Chardonnay planted with a Northern aspect was harvested on 2 February and those with a Southern aspect on 10 February 2015. WINEMAKING The grapes are packed in to large-surface area crates to limit crushing of the bunches. The day’s harvest is cooled down overnight to 8ºC in the winery’s refrigerated cold room. The grape bunches are hand-sorted on a conveyor and fed directly by chute to the press. The juice is settled by temperature only (no enzyme) and racked in to barrel for fermentation by indigenous yeasts. Bâtonnage (lees stirring) is applied fortnightly over some weeks for residual texture and grip until, sensorially, we are happy with the result and minimal sulphur additions can begin. MATURATION & BOTTLING Matured for 11 months in 228L and 500L barrels produced in Burgundy and custom made for these vineyards. Tighter grained oak is preferred for subtle flavour, with longer seasoning and slower, lower temperature toasting. New oak comprises 21%. The wine is racked to stainless steel for another 2 months of élevage. Fining and light filtration before bottling.