To produce the Chardonnay Flametree a mixture of clean and turbid juices were wild fermented in French oak puncheons and barriques using only free run juice. Ferment temperatures were around 18-22 degrees to promote and retain more primary fruit flavours. 20% of the wine was fermented in new oak, with the remainder second and third use French oak.
The vision at Flametree is to produce brilliant wines of uncompromising quality and character. Award winning wine maker, Cliff Royle, selects quality fruit from the Margaret River region, to produce beautifully hand-crafted wines with unique flavour, structure and depth.