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Intense flavours and aromas showing superb integration of varietal stone fruit characters and subtle vanillan oak.
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Region |
Tumbarumba |
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Variety of Grape |
Chardonnay |
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Vintage |
2006 |
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Winemakers Comments |
This Chardonnay has been selected as the best of the 2006 vintage. The wine was made using wild ferementation, some malolactic fermination and aged on yeast lees in new French oak barrels for nine months. The wine shows complexity in aroma and on the palate. |
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Cellaring Potential |
Until 2012 |
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Winemaking Style |
Natural fermentation in new French oak to create a medium bodied dry white. |
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Vintage Comment |
A good ripening year in 2005 |
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Season |
Warm and early maturing |
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Bottling Date |
March 2007 |
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Alcohol |
13.5% alc/vol |
You can download a copy of these tasting notes here. |
