After whole bunch pressing the chardonnay this year we then proceeded to ferment the wine three ways. One like chablis with no oak on lees in tank, another like burgundy on oak. And a third batch of heavier pressings.
The pressings and burgundy style batches have been fermented without yeast addition while the chablis batch was inoculated with a french isolate yeast.
The three styles should give some fun options when blending in the next few months. We should have the wine ready in July. cheers