2011 Chardonnay
Winemaking Notes
2011 was a cool vintage in Tasmania, which has resulted in an intense yet elegant Chardonnay. The fruit was harvested at 11.8 Be to retain high natural acidity and when the fruit was showing strong citrus and grapefruit characters. The fruit was whole bunch pressed to tank and allowed to settle without enzyme for 24 hours and the racked to barrel (30% new French oak). 60% of the wine was naturally fermented, and 40% underwent mlaolactic fermentation. The wine was matured in oak for 9 months prior to bottling
Tasting Notes
This is a refined and elegant cool climate Chardonnay. The nose displays aromas of citrus fruit, apricot kernel and white peach with spicy integrated oak, whilst the palate is fine and minerally.