CHARDONNAY 2010, MIGLIARINA

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Carsten Migliarina studied hotel management and worked as a sommelier for seven years, including a stint at Pont de la Tour in London. For the last ten years he has been consulting in the wine industry, and eight years ago he started his own wine brand, specializing in Shiraz.
Currently Carsten is working with between two to four different growers in Stellenbosch each vintage. His approach is to do as little as possible, although he admits that acidification is needed. He uses cultured yeasts, too, but sometimes allows fermentations to begin on their own first.
All the fruit is handpicked, and he's very particular on sorting. 'We use two sorting tables, and last year I took out half a ton of raisins.' He doesn't work the wines hard, leaving them on their skins for five to eight weeks and ferments quite cool.

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