|Style:||Barrel fermented Chardonnay|
|Clonal selections:||Mendoza, Clone 15, Clone 95, Entave 809|
All fruit was hand harvested and whole bunch pressed to tank. After 12 hours of settling the cloudy juice was transferred to French oak barrels (28% new). Fermentation was undertaken with a combination of natural vineyard yeasts along with some inoculated yeasts. All barrels underwent malo-lactic fermentation. After 10 months aging the barrels were blended and bottled a month later.
Rich golden hue with flecks of green.
Expressive aromas of yellow tropical fruits including pineapple, banana and peach. Creamy complexity comes from a full malo-lactic fermentation and extended lees maturation. Suggestions of baking spice and toast derive from barrel fermentation and aging.
The palate if full bodied and rich with a fullness coming from the ripe fruit and warm barrel fermentation temperatures. Layers of interest and texture are the result of multiple clonal selections and barrel choices. Evolution of flavour, richness and roundness are the result of a ‘hands-off’ maturation approach which include wild yeast fermentation, late malo-lactic fermentation and minimal fining and filtration. The finish is sustained and powerful.
Enjoy this wine with a wide range of poultry and seafood dishes.