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Biodynamic techniques
were used to produce the Chardonnay fruit, which ensures that the
wine naturally reflects the vineyard characteristics. The fruit
was picked at perfect physiological ripeness at Baumés ranging
from 12.4 to 13.7º, producing an average of just over 13º
Baumé, which is relatively low for an Australian Chardonnay.
Seventy percent of the wine was fermented using wild yeasts, which
contributes to the subtle mouth feel of this wine. This component
was matured for just five months in new French oak to ensure that,
while oak still had an influence, it remained in the background.
Thirty percent of the wine was prevented from undergoing malolactic
fermentation, which facilitates the retention of both freshness
and natural acidity. Furthermore, that acid retention means that
no acid is now required to be added to this wine style.
| Colour: |
Bright and
youthful green gold |
| Bouquet: |
Complex blend of tropical
fruit, nougat, lemon citrus and vanillin oak |
| Palate: |
The intense fruit characters,
so delightfully expressed on the nose, flow through on to the
palate where they are beautifully integrated with the subtle
oak. Refined, long and silky |
| Cellaring: |
At least 5 years |
| Food: |
All types of seafood, pasta, chicken and veal |
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