The 2017 Chell Chardonnay was sourced form a single vineyard in the Wilyabrup sub-region of Margaret River, Western Australia. The Wilyabrup Valley is a series of gentle slopes found alongside tribituries to the Wilyabrup Brook. The gravel subsoil ensures good drainage, while the high clay content enables good water retention through the summer. After harvest, the fruit was gently pressed straight to barrel where fermentation occurred naturally. No yeast or other additions were made. Post ferment the wine was left on gross lees and topped. Over a 6 month period the barrels were stirred weekly to build texture and complexity. A small amount of SO2 was added before bottling with no fining.
