Vesper

The Chardonnay was handpicked then foot stomped before being put through a basket press. The free-run and light pressings were transferred to a tank and racked off heavy lees 48 hours later, after which a wild fermentation began.

The Riesling was handpicked a week later, the whole bunches were loaded into a cheese cloth bag and suspended above the fermenting Chardonnay, resulting in *carbonic maceration. Once the Chardonnay had completed alcoholic fermentation the Riesling bunches were removed to a separate vessel and foot stomped to release the juice and blended with the Chardonnay to give the distinct aroma and electric acidity.

*Carbonic maceration: a whole bunch fermentation technique in which the first phase of fermentation is conducted in a completely anaerobic atmosphere, within each individual berry. Enzymes transform a small amount of malic acid and sugar in the grapes to alcohol, along with traces of many flavourful aromatic compounds.