2010 / 
2009 / 2006
Vintage
2010 was a very promising year with good spring conditions and fine weather over the summer. The whites ripened without any problems but mid harvest rains put pressure on the ripening of the reds.
Winemaking
The 2010 chardonnay were harvested early on the 16th of February, lightly pressed and the juice settled for one day. The juice was then racked off settled solids, inoculated with a pure yeast culture and fermented at 15 degrees centigrade in contact with oak staves. At the end of fermentation a process of stirring the lees (dead yeast cells) twice a week was carried out for a period of 4 months to increase the mouth feel and texture of the wine.
Colour
Pale straw in colour.
Bouquet
Melon and stone fruit aromas.
Palate
Crisp palate with persistent length of fruit and a layer of light cashew nut flavours.
Suggested Food
Team this chardonnay with grilled chicken salad.
Cellaring
Enjoy now or cellar for 3 to 7 years in ideal conditions.
Awards
3 Stars: 2011 Winestate Magazine Wine and Spirits Insider TOP 40 Best Buys
3 Stars: 2011 Winestate Magazine Central & Western NSW May/June Issue
