Fermented cool in new barrels and aged for eight months, with cultured yeast and wild yeast ferments' incorporated at a ratio of 50 each, our co wild fermented Chardonnay has eventuated in a unique style to complement lighter food styles.
The complex 'bouquet' of this wine reveals a subtle minerality, blending in with fresh Lemon Meringue aromatics followed by discreet charriness of French oak. Through weekly traditional 'batonnage'- lees stirring - a creamy and layered texture has been achieved on the palate, balanced by the refreshing natural acid on the finish. Malolactic fermentation was minimal
Another fine example of the outstanding vintage "Albany" experienced in 2009.
Gold Medal "Sydney Royal Show 2010″
|Variety:||100% Old Vine Chardonnay|
|Fruit Source:||100% Wignalls Albany Vineyard|
|Picking Dates:||from 14/03/09|