Press
Not oaky or a blockbuster but relatively subtle and refined with good definition, this is restrained style of Chardonnay is a sort of Western Australian Chablis in style, with attractive stonefruit fruit flavours refreshed by citrusy acidity; a dry white that would perfectly match roast chicken and white meats as well as seafood.
88/100The Wine Gang February 2009
Bright and crisp grapefruit aromas, with just a light touch of oak evident; fresh, vibrant and tightly wound with good concentration; should age gracefully. Screwcap. 12.5° alc. Rating 92 To 2015.
James Halliday Australian Wine Companion 2009
17 Drink 2008-12 Very aromatic – almost Riesling like it is so aromatic and fruity yet with good acidity. Concentrated and powerful, as though there is something yet to be revealed. 13.5%
jancisrobinson.com February 2008
Winemaking
Our 2006 Chardonnay was hand picked between 30 March and 1 April, destemmed and pressed into 2 small fermentors. The juice was left to settle at 12 degrees Celcius for 10 days. The juice was then racked from the gross lees and inoculated (yeast was added). During ferment, the lees formed at the base of the fermentor were stirred to enhance complexity. Following ferment, the lees remained in tank to retain freshness and power. A small portion of our 2006 Chardonnay remained in a new French oak barrel to enhance intensity of fruit and provide a more complex flavour profile. Prior to bottling, the wine from the barrel was added to the wine in tank. The proportion of Chardonnay with oak influence is 6.1 % - a kiss of oak that greatly increases the structure and finesse of the wine.
Glass closure
Screw cap
Biodynamically produced
Organically produced
Vegetarian
Vegan
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