A dry Spring/Summer led to perfect ripening conditions for the 2018 Private Cellar Chardonnay. The fruit was hand harvested on the 18th March early in the morning from our premium ‘Yaraandoo’ vineyard, then whole bunch pressed in our Europress. After cold settling overnight, every barrel was allowed to go through wild malolactic fermentation. Nine months in French oak has mingled toasty oak characters with fresh citrus and peach flavours to produce this limited release Chardonnay of only 377 cases.
|Notes From The Winemaker:||The bud burst in 2017 came 2 weeks earlier than previous years resulting in excellent flowering and fruit. A dry Spring/Summer led to perfect ripening conditions post veraison, therefore disease pressures were low and excellent clean fruit was harvested. Added to this was the dry summer across the eastern coastline of NSW, leaving the cool nights to help with a slow ripening period. The fruit was hand harvested on the 18th March early in the morning. The fruit was whole bunch pressed in our awesome Europress. The juice was cold settled overnight before it was racked to barrel and innocculated with a yeast that originated from Burgundy. Every barrel was allowed to go through wild malolactic fermentation before being put to bed for the winter. The wine was matured for 9 months before blending and bottling.|
|Fruit Source:||100 % Southern Highlands from our “Yaraandoo” vineyard|
|Wine Analysis:||Alcohol = 13.5%, pH = 3.38, TA = 6.5g/L|