Handpicked on the 20th of March, our Chardonnay was
whole bunch pressed, cold settled and rack to a blend of new (20%)
and old French barriques where natural fermentation promptly began.
A cellar cool fermentation was complete within three weeks; the barrels
topped and a natural secondary fermentation took place. The finished
wine was then left on its lees for a further period before being racked
off its sediment, sulphured and then returned to barrel.
The concentration
of flavours and intense structure that this chardonnay exhibited in
barrel meant that an additional four months of barrel age was preferable
and the wine was bottled in the winter of 2004.
No fining agents or
additions other than a small amount of sulphur dioxide were required
prior to bottling.
Crush Weight (kgs)
1,557
Volume (cases)
111
Baume
12.8
pH
3.37
ALC/VOL
12%
Appearance
Pale gold with green hues.
Nose
Lemon tart and lime meringue with Brazil nut and roasted sesame seed oak nuances.
Palate
Lime zest and Bosch pear freshness with a fine acid balance and tight focus. White chocolate and pear & almond cake complexity. Light oak and a great lingering intensity.
Shows the best of wild
yeast fermentation, giving a complex but fine, minerally cast to the fruit and
mouthfeel; long, clean, classy finish; excellent French oak use. Cork.
Rating 94 Drink 2008
Extract reproduced with kind permission from the “James Halliday Australian Wine Companion 2007”
