The fruit for the Chardonnay is sourced from a vineyard high up in the Yarra Valley. The vines are 36 years old, which aids in the depth and complexity of the wine. The naturally cool nights and sunny days in the Upper Yarra are perfect for Chardonnay as they help maintain natural acidity whilst the flavours develop in the fruit. As a result no acid adjustment is required in the winery and the line and length of acidity in the finished wine is testament to the growing conditions.
This vineyard has a distinct pear skin character with balance between elegance and texture, the latter being something sometimes over looked in Chardonnay. The decision to put the wine through 25% malolactic fermentation has resulted in beautiful depth and yet searing acidity, providing the structure and support for flavour components to travel the full length of the palate. This structure will without a doubt enable considerable ageing.
The oak is 100% French (25% new) which with the aid of barrel fermentation is well integrated.
Fining for light clarification only.
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