Grapes were hand harvested from our Uley vineyard in the Piccadilly Valley on February 28 at an average Baumé of 11.9 Degrees, pH 3.26, titratable acid 7.7 g/L.
Following whole bunch pressing, partially settled juice was transferred to new, one and two year old French oak barriques. Fermentation was initiated by wild yeasts and completed using the commercial yeast EC1118> Malolactic fermentation was induced in one third of barrels.
After 12 months in oak, the wine was transferred to tank, stabilised and bottled on August 6 2014.
This is a big and rich Chardonnay with characters of citrus, melon, honeysuckle and cashews complemented by oak-derived toasty, smoky notes. The palate is full bodied, creamy and lingering but finishes fresh with natural grape acidity, creating great mouth feel.