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Lions Tooth Chardonnay

Ungrafted vines, farmed organically and biodynamically from the outset. Fermented and matured half in clay and half in used French oak puncheons. Fermented with its own yeast starters, cultured every year, from the vineyard itself. Bottled unfiltered, with little or no sulphur. Lion’s Tooth is richer than its home sibling, due to the higher clay content of the soils, but finishes with more salinity, due to the higher level of active lime.

Wine to Mike and Claudia Weersing is a genie, genius loci: “our job is to coax it from its rock to bottle.” Every gesture they make, in vineyard and winery, is a summons to this spirit of place. Biodynamics, hand-based viticulture, low yields, natural winemaking—these are some of the means they’ve adopted to record and transmit this voice. Each wine is allowed to flower as it wishes. With the Grower’s Collection, are able to work with admired colleagues, and with sites, soils, and varieties different than those of their home vineyard. All of their wines are devoted to people and place; all bring rich rewards of community.

Winemaker: Mike and Claudia Weersing
Country: New Zealand
Region: Canterbury
Type: White
Variety: Chardonnay
Farming: Organic, Biodynamic, Sustainable
Age of Vines: Planted 1999
Production: 2,000 bottles
Soil: Clay, limestone