To produce the Chardonnay SRS Flametre, after overnight cold storage, the fruit was whole bunch pressed into French oak puncheons before undergoing full wild yeast fermentation. To achieve a portion with high grape solids they rotated the press after filling. The key to successful wild fermentation is the use of high turbidity juices, minimal sulphur dioxide, low alcohols and juices with good nutrient content. The SRS Chardonnay was barrel fermented in 35% new French puncheons and then aged for 10 months. They then stirred the lees and inoculated 20% of barrels for MLF.
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.