The grapes were harvested at night under a cool temperature and then transported across the hay plains to the Yenda winery. The grapes were de-stemmed, crushed, pressed and cold settled before being racked off their lees and inoculated with specially selected yeast strains. The ferments were carried out separately in stainless steel tanks at a constant cool temperature of 13 degrees. After fermentation the wines were immediately racked off the yeast lees, filtered and stored in stainless steel tanks ready for blending. The Chardonnay had a little oak treatment.
In 2007 Bob Berton purchased the Yenda winery in the heart of the Riverina. This state of the art facility has the capacity to process 20,000 tonnes of grapes
All vines have been spur pruned. Vine age is varied. Vines are planted roughly 1.8m apart with 3.6m between the rows to allow machinery access. The Trellis system is generally a single wire cordon.
The Foundstone Chardonnay Viognier is a blend of two well suited varieties. The Chardonnay offers aromas of ripe stone fruit, peach and nectarine while the Viognier contributes a touch of apricot, orange blossom and rose petal that gives an extra dimension to this blend.The palate is full bodied with rich, ripe fruit and spicy vanillan oak with just enough acidity to give the wine a long satisfying finish.
Enjoy with filo pastry chicken pie or fruit de mer.