Whole bunch pressed with the first 20% going to new oak and the balance cold settled. Temperature controlled fermentation over six weeks and aged on lees for 16 weeks to enhance mouth-feel. The 20% first cut is barrel fermented in new French Oak and blended back after the 16 week period to give the wine oak enhancement without wood dominance.
Colour: – Pale Straw
Nose: – Stewed pears and fresh Apple fruit with a light ‘Toast’ from the oak treatment
Palate: – Fruit dominant with clean, full and rich flavours, the palate is long with good fruit sweetness and depth of flavour and a creamy texture and balance. This is essentially a fruit driven style with only subtle use of oak to enhance the flavours and lees ageing for the extra creamy mouth feel – giving a well rounded wine with long and pleasant finish.
– 100% Chardonnay
– Canberra Region
– 1 March 2017
Total Acid = 6.65g/l