"In 2022 we managed to pick just enough chardonnay to fill our new 675 litre ceramic egg. It was our first time using the slip-cast ceramic vessel made in Byron Bay and we were excited to see the impact of a neutral vessel with micro porosity and passive convection on the finished wine.
We picked the fruit off our 4 individual blocks, destemming half to macerate for 24hrs and keeping the other half to be direct pressed. The juice was fermented in stainless steel and transferred to the egg ...Read More...
"In 2022 we managed to pick just enough chardonnay to fill our new 675 litre ceramic egg. It was our first time using the slip-cast ceramic vessel made in Byron Bay and we were excited to see the impact of a neutral vessel with micro porosity and passive convection on the finished wine.
We picked the fruit off our 4 individual blocks, destemming half to macerate for 24hrs and keeping the other half to be direct pressed. The juice was fermented in stainless steel and transferred to the egg just before becoming sugar dry.
Over it’s maturation in the egg the wine just appeared to drop fat and lean out, drawing out length and minerality on the palate while retaining a lovely fruit profile. We bottled the wine directly from the egg, without racking or additives 9 months later and as such the wine has a slight haze and high dissolved co2, which is different stylistically to our previous chardonnay releases." – Adriana & Al xo
