Winemaking Procedure:
Grapes where harvested from Warwick Estate vineyards at 24,0 °B from blocks with a typical density of 3000 vines per hectare. All the wine was aged in French oak for 10 months. 33% of the barrels where new, 33% second fill and the rest third fill barrels. During the time in barrel the lees was stirred weekly for 6 months to increase the fullness of the wine, while the Mallolactic fermentation was only allowed to ferment 40% of the total Mallic acid. After 10 months the wine was given a very light fining and bottled without filtering.
Winemaker’s comments:
The light green color shows the fresh and lively attitude of this wine. The bouquet opens with intense French oak aromas, coconut and untoasted almonds and lanolin. The Chardonnay fruit flavors start to dominate with tones of green apple, lime and orange peel. The palate is full, round and shows a complexity of fruit, well balanced with the supporting oak flavours. The minerality keeps the flavours fresh and ensures a long aftertaste.
