Spicily scented of lemon tart, melon, vanilla and honeycomb. The wine is lively and lushly-structured, offering flavours of apricot, green apple, lime and toasted caramel.
Picked at the Moira Vineyard on September 25th as grape sugars averaged 22.3° Brix..
Hand-harvested chardonnay grapes were sorted and pressed in whole clusters. One-half of the juice was fed into new French oak barrels and the other half into older barrels. There, the wine completed primary wild yeast fermentation and 65% malolactic fermentation. After nine months, the wine in new barrels was racked to neutral barrels.
Following a further five months of ageing, 55 cases were bottled in April 2017.
Alcohol measured 13%, residual sugar 2.5 gram per litre, titratable acidity 6.2 grams per litre and pH 3.36. Total production was 190 cases.
Serve near 10° C with buttered lobster, chicken cordon bleu and other generously flavoured and textured foods.