Richard Kershaw The Smuggler's Boot Chardonnay 2023

The grapes were hand picked and pressed all over the bunch. Half of the juice obtained was pressed into French oak barrels (15% virgin wood), while the other half was filled into breathable plastic eggs. Neither enzymes nor yeasts were added to the unclarified cloudy juice. 70% of the juice vinified naturally to the desired degree of dryness, while the other 70% was mixed with the innovative, wildly "cultivated" yeast strand "Saccromyces Paradoxis". Malolactic fermentation was completely prevented by a slightly sulphurized post-fermentation. After fermentation was completed, the wine matured for 8 months on the yeast, which was regularly stirred (batonnage) to transfer the wonderfully creamy mouthfeel of oats to the wine. All components were tasted separately, blended with a lot of know-how to the final wine and bottled slightly refined.