Domaine De Chantemerle 1er Cru 'Fourchaume' Unit:Single fermented on skins for two

fermented on skins for two weeks in open fermenters plus a giant cement egg for eight weeks pressed off to barrel egg for full malo

Grüner Veltliner

The palate is medium weight but with a sense of restrained tension

Sam Scott explores Italian varieties in ancient Australian soils because he believes they are 'future proof'

was purchased in 1995 and the following two years were spent clearing the property of scrub

Domaine De Chantemerle 1er Cru 'Fourchaume' Unit:Single fermented on skins for twoProducer On the north side of the river, the premier cru vineyard 'Fourchaume' flanks Chablis' grand cru vineyard row to the north; the estate manages six separate plots within the larger vineyard. Soils are chalky and stony, textbook Chablis terroir. Hand harvested. Pressed full cluster and fermented on indigenous yeasts in temperature controlled tanks. Aged also in tank (no barrel aging). Bottled unfined and unfiltered. Tasting Note Aromas of fresh