Approached Chardonnay vinification with the utmost of care to minimize extraction of phenols at all costs, I decided to investigate the influence of carbonic maceration in order to see how it would alter the grape's aromatic profile, and what sort of texture could be achieved. Half were whole-bunch pressed and transferred to neutral oak barrels for fermentation, whilst the other half were locked down under gas cover in a concrete fermenter to undergo their miraculous transformation. In the final bend I settled on 20% carbonic as I felt it contributed just enough cut and texture to the final wine without detracting from the classic nature of the variety.
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