The growing season was characterised by a warm dry summer, followed by a cool autumn, which maintained the flavour intensity of the fruit
Training:
Vines are trained to four canes on a vertical trellis, with balanced pruning, shoot thinning, tucking and trimming to achieve an open, healthy canopy.
Harvest Date:
15th,17th and 23rd April 2008
Winemaking:
The fruit was machine harvested in cool evening conditions, and pressed with minimal skin contact. The clear juice was fermented at very low temperature with selected yeast strains in barrel and tank, to preserve the inherent fruit flavours.
Winemaker:
Sam Smail
Tasting Notes:
Colour / Appearance:
Bright mid-gold.
Aroma / Bouquet:
Ripe peach and apricot, with an overlay of mealy complexity from the combination of oak, lees age and malolactic fermentation.
Palate:
A Medium bodied wine with vibrant nectarine and melon fruit characters. The wine has an elegant texture with pleasing acidity and a drying finish.
Cellaring:
We recommend drinking our 2008 Chardonnay in the first 3 or 4 years after the vintage, but the wine has the structure and closure to allow continued development with careful cellaring.
Serve:
Serve lightly chilled or at cool room temperature.
Suggested Food Match:
Our chardonnay is a perfect match for Mediterranean food, poultry dishes and veal. However, the fruit weight and acid balance make it versatile with most cuisine.
