Darren Owers, Nugan Estate winemaker, does not enjoy big buttery, oaky chards so the fruit is picked at night to preserve the crisp and bright aromatics and flavors which are present when the fruit is cooler. After the destemming process, the fruit is pressed and fermented in stainless steel tanks. After the initial alcoholic fermentation the skins are left in contact with the juice for 6-8 weeks, stirring every day to build the middle palate texture of the wine. There is no malolactic fermentation with this wine so you can be sure it's crisp and fresh. Wood treatment is minimal and it's all 2nd and 3rd use barrels. Their mates reckon it's a real summer "porch pounder'!
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