Candied pineapple, pear and coconut on the nose, with mineral traces.
The mouth sensation is creamy, while tangy and bright. The flavour combines apple pie, clementine and lime with a lingering suggestion of oak-vanilla.
Grapes were hand-picked October 6th from our three prime chardonnay sites: the Moira, Mottiar and Winery Estate vineyards. Grape sugars at harvest averaged 21.6° Brix. The juice after pressing was divided into two portions. The smaller, 44%, fermented and aged in stainless steel. The remaining 56% was barrel-fermented (12.5% new oak) and remained in barrel to age for 15 months.
When bottled in December 2015, alcohol measured 12%, residual sugar 0.3 grams per litre, titratable acidity 6.2 grams per litre and pH 3.27.
An excellent companion for a wide variety of food including roast pork tenderloin, pan seared salmon and poultry.