2010 / 
2009 / 2006
Vintage
2006 was an excellent harvest for quality with good fruit set, clean weather during the
grape’s development and a cooler spell in March to afford generous flavour expression.
Winemaking
The 2006 chardonnay grapes were de-stemmed, lightly pressed and the juice tank
settled for one day. The juice was then racked off settled solids. 15% of the cuvee was
fermented in new and one year old French oak barrels continuing with full malo-lactic
fermentation, then racked and returned to barrel age for 9 months. The remaining 85%
was tank fermented and malo-lactic arrested. The wine was aged for 9 months on
periodically mixed yeast lees. Finally the two portions where blended judiciously,
stabilised then diatomaceous earth filtered.
Colour
Shimmering pastel straw in colour with a slight green tinge.
Bouquet
Semi pronounced sweet yeasty toast aromas with ripe lime zest and herb.
Palate
Full bodied dry grapefruit and creamy ripe pear flavours, coupled with a background of
light toast and cashew nuance. Clean lingering finish of warm citrus.
Suggested Food
Team this wine with grilled or smoked fish or chicken.
Cellaring
Enjoy now or cellar for 3 to 7 years in ideal conditions.
Awards
GOLD: 2009 NSW Wine Awards
TOP 40: 2008 NSW Wine Awards
BRONZE: 2008 Queensland Wine Show
BRONZE: 2007 Melbourne Wine Show
