- Vineyard Region Coonawarra, SA
- Vintage Conditions Following a dry winter, early spring rains resulted in excellent budburst, good vine health and fruit development, with the vines showing little effect from the previous year's frost. Dry conditions were experienced through the growing season, with cool February temperatures helping white varietals develop intense and varietal fruit characters.
- Grape Varietal Chardonnay
- Vinification and Maturation Fruit was harvested in the cool of the early morning and immediately pressed with only the free run juice portion being utilised. After cold settling and racking to clarify the juice, fermentation was initiated. The fermenting juice was then transferred to fine grained French oak barrels (32 per cent new) to complete fermentation. One component was selected to undergo natural (wild) fermentation while 20 per cent of the wine underwent malolactic fermentation to give the wine further complexity and flavour. The wine was kept on yeast lees and matured in barrel with weekly stirring of the lees conducted to give the wine a creamy texture and flavour. The individual parcels were assessed and blended, then filtered to produce the final wine.
- Winemaker Peter Weinberg's Notes
- Colour Pale straw gold.
- Aroma Complex nose displaying creamy peach and nectarine stonefruit aromas complemented by some mineral notes and cashew nut oak from barrel fermentation and maturation.
- Palate Rich, rounded fruit driven palate displaying vibrant stonefruit with subtle minerality accompanied by cashew nut flavours derived from oak and creamy characters from ageing on lees and malolactic fermentation.
- Last Tasted 01 FEB 2009
- Peak Drinking Best appreciated while the vibrant fruit flavours are fresh from 2009 to 2011.
- Kingfish carpaccio, lime and dressing;
- Sauteed chicken breast, potato and sweet white potato, Chardonnay jus