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.
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.
FOOD Match with poultry dishes, especially lemon roasted duck.
CELLARING Well suited for drinking now but its structure
will reward cellaring for at least eight years.