Stone fruit with underlying citrus. The oak treatment has given it roasted and toasty characters, the secondary malolactic ferment and stirring on yeast lees has given creamy richness, with a lovely crisp acidity to finish.
$38.00
Colour: Medium straw
Aroma: A complex array of stone fruit and barrel fermentation derived characters.
Palate: The oak treatment has given it roasted and toasty characters and the secondary Malolactic ferment and stirring on yeast lees has given creamy richness.
Vintage: 2022
Grape Variety: Chardonnay
Wine Analysis: Alc/Vol 12.1%, Acidity 3.38 g/L, pH 3.52, RS <0.075g/150ml glass
Serving Temperature: 10-12 °C
Vinification: Free run juice taken and placed directly into new & seasoned French Oak barrels. Indigenous yeast ferment, matured for 12 months with regular battonage.
Vintage Conditions: Bud-burst date was on par with average after wet July & August. Spring was cool & damp which resulted in slow shoot growth. Fruit set was variable due to cool conditions but the weather stabilised in November, with excellent growing conditions through to February. A lack of any weather extremes, either heat or cool spells lead to favourable ripening conditions and excellent flavour development.
Vine Clone: Bernard 76
Harvest Date: March 15, 2022
93 Wine Showcase Magazine – “Lovely citrus and stone- fruits on the nose. followed by peaches and citrus fruit on the well-structured palate.” – July 2023
91 Melbourne International Wine Competition
92 Wine Pilot- “A gleaming pale gold hue, there is depth and complexity here. Good oak integration with notes of figs, peaches, cashews, stonefruit and a splash of citrus. Seamless with a long finish, good balance throughout and a flick of lime-like acidity. “- Ken Gargett March 2024
92 Wine Orbit- “Elegant and restrained, the wine shows white flesh stone fruit, lemon zest, oatmeal and roasted cashew nuances on the nose, followed by a finely flowing palate that’s beautifully rounded and smooth. Well structured by crisp acidity, offering elegance and finesse with a long refined finish.”- Sam Kim January 2024
