Aromatically this wine is akin to peach, banana and mango with impressions of gingerbread and vanilla custard. The mouthfeel is generous and sleek. Flavours suggest baked apple, pear and pineapple, fresh pastry, almond and butterscotch.
Chardonnay grapes at sugar ripeness of 21.5° Brix were hand-selected October 14th from Graham and Christine Rennie’s Heron Pond Vineyard, and whole-cluster pressed. Primary and malo-lactic fermentation was completed in French oak barrels of which two-thirds were in first use.
After twenty months’ ageing with regular stirring on the lees, the wine was bottled unfiltered in July 2016. Residual sugar 0.9 grams per litre, titratable acidity 6 grams per litre and pH 3.37.
Only 145 cases produced. 13.5% alc./vol