2009 Chardonnay

chardonnay-2009.JPGOnly 4 barrels produced in 2009. 

The wine was made principally from free-run juice only; no enzyme addition, simply cold settled overnight before racking to barrel the next day for fermentation. Our decision to focus on quality rather than quantity has given the wine remarkable clarity and stability, with only a tiny amount of bentonite (<0.2g/L) required to heat stabilize the wine.  

One barrel was naturally fermented with indigenous yeast and the remaining 3 inoculated with DV10 yeast. Malolactic fermentation was not encouraged. The lees were stirred for 9 months twice weekly for the first few months then once weekly. One hundred per cent French oak élévage (Burgundian cooper) with 25% new oak. 

This wine is made in a tight, restrained style showing subtle pear and cinnamon/clove spice aromas on the nose and a crisp, clean palate with succulent and supple acidity driving through the mid palate. Although early days, we are excited at this wine's cellaring potential. 

Bottled December 2009, approximately 70 dozen produced. 

(photo copyright Sunday Times)

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