A blend from cool-climate regions using only the best parcels of fruit which are hand-picked, naturally fermented and aged in high quality French oak barrels. The grapes are sourced from Tasmania and the Yarra Valley: whole bunch pressed, they went directly into barriques for natural barrel fermentation, about 65% underwent a malolactic and the final blended wine was then allowed to mature for ten months in order to build texture. Bright aromas of citrus combine with light toasty oak, again, fresh citrus and grapefruit on the palate alongside hazelnuts and cream and a juicy minerally acidity on the fine, long finish.
Complex and tightly structured, with intense lime and grapefruit on the front palate, which slowly changes into a mixture of citrus and pear. Finely chiseled acidity, cedary oak and lees yeastiness give excellent depth and graciously offset the richly textured underlying fruit. Finely interwoven and seamlessly presented, this is a standout Chardonnay of impeccable pedigree with an extended, elegant finish.
The Chardonnay grapes were selected from several vineyards centred near Merricks, Balnarring and Merricks North, most of these vineyards are now in excess of 15 years old, with many more than 20 years old. The fermentation takes place in a mixture of French oak barriques, puncheons (10% new) and in tank (30%), with a total maturation period of nearly 10 months. Several batches from the coolest vineyards were allowed to undergo a malolactic fermentation (approximately 30%). The nose shows aromas of lemon, grapefruit and nutmeg spice,
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