The fruit was carefully harvested, partially handpicked and whole bunch pressed to ensure the vineyard characters and fruit flavours were preserved. The juice was fermented in American oak barrels, fifty percent new barrels, using selected yeast strains. The wine underwent malolactic fermentation, followed by ten months aging on yeast lees with regular stirring. Only the best barrels were selected for the Omaka Reserve Chardonnay.
Fragrant peach and toasted hazelnut with smoky nuances. Round and full with nectarine and a hint of spice