2006 VINTAGE
2006 Vintage had a mild and long ripening season. These conditions favoured the accumulation of fruit driven and vibrant wines.
VINIFICATION
Crushed, destemmed and then pressed using a membrane press. Pressings were not used. Fermented using French Yeast at 12-15 degrees Celcius. The ferment was kept slow and cool to retain all the natural flavours of the grape. A portion of the wine was left in lees on oak and stirred once a week to increase complexity and mouthfeel.The wine was then racked, filtered and bottled.
COMMENTS
The colour is a mid straw. The lifted nose has varietal Chardonnay fruit with white peach, a hint of apricot and a touch of spicy French oak. The palate is medium bodied with peach nectar and a wonderful creamy mouthfeel. The flavours are clean and lively. The length is long with intense peach and buttery oak.
CELLARING
Drinking well now. Will cellar up to two years.
