Mornington
Peninsula. Light lemon appearance. A bright cool-season nose of
grapefruit, meyer lemon and crunchy nectarine, with the barest hint of
oak. The palate is tight and grapefruity yet carries some power and
weight, a minerally acid line and a pretty, textural nip of bitter
almond/ citrus pith at the finish.
Chardonnay is also made in a Burgundian tradition. The fruit is whole bunch pressed and sent directly to new and old French barrels. When fermentation is finished, the wine is sulphured to prevent malolactic fermentation - thus retaining the refreshing, mouth-watering, approachable acid that is a hallmark of maritime Mornington Peninsula Chardonnay. The wine is not battonaged. It feeds off the lees (or the mother as the Europeans refer to it) at its own pace. It is bottled after 12 months.
All grapes for Scorpo wines are handpicked and wild yeast
fermented in old and new oak barrels. Pinot Noir and Shiraz are open-vat
fermented; Chardonnay and Pinot Gris are fermented in old and new
barrels. Each varietal clone is vinified individually to ensure that
terroir differences are highlighted. Although new technologies that can
improve the production and quality are embraced, the winemaking approach
retains the tactility and individuality that traditional techniques
offer.
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