The 2012 growing season started out with some refreshing rain for the vines and then very cool, even ripening weather. This resulted in Chardonnay fruit that was very restrained and tight in flavour with a wonderful backbone of acid.
Our Chardonnay fruit was handpicked and then whole bunch pressed to give the most pristine juice possible. The juice was cold settled and then allowed to undergo fermentation from wild yeast. A portion of the wine was also fermented in new oak barrels to give the wine texture and complexity.
- VIC - Other Victorian
Bright straw-green; wild yeast ferment and lees contact have been substituted for oak in recognition of the delicacy of the grapefruit and apple fruit aromas and flavours of this elegant, fresh wine. Rating 90 - Drink by 2016 - James Halliday, Austalian Wine Companion (MAR/2013)
Winery Tasting Notes
This Chardonnay has flavours of lemon rind and grapefruit with hints of Granny Smith apples coming through the palate. The extended contact on yeast lees and periodic lees stirring has given the wine some generosity and roundness to balance out the fruit flavours with just a hint of oak.
Match with poultry dishes, especially lemon roasted duck.
Well suited for drinking now but its structure will reward cellaring for at least eight years.