Hand picked fruit is gently whole bunch pressed into a tank and settled overnight. It is then transferred into French oak barriques (20% New, 80% second, third and fourth use) and inoculated with a neutral yeast. Fermentation is relatively vigorous and complete within two weeks. From May until spring the barrels are stirred every two weeks until MLF is complete. The wine is left on lees until bottling with filtration in February, 10 months after harvest.
- VIC - Mornington Peninsula
A bright, clear and crisp style, with greater focus and definition than many Mornington Peninsula chardonnays; the bouquet is fragrant, the palate with zesty grapefruit, white peach and apple fruit, the oak subtle. 650 dozen made. Rating 95 - Drink by 2020, James Halliday, Australian Wine Companion (JAN/2014)
Winery Tasting Notes
Aromas of lemon, white peach, nectarine and floral notes combined with subtle oak.
Similar to previous vintages in its elegance and fineness after a near perfect 2012 vintage. Subtle flavours reflective of the aromas – particularly lemon, nectarine, white peach and elegant oak. The wine has a soft middle palate with good length and a nice acid balance. Similar in structure to the 2010 vintage but perhaps more linear.